Advent Calendar Day Seventeen

Yes, Fig and Strawberry! A pairing I know very well.

So, there are two fig/strawberry things that I buy grocery wise that I absolutely NEED in my life because I will consume them on just about everything. The first is a Fig/Strawberry balsamic reduction which is my go to sauce/dressing and the other is a fig/strawberry balsamic chevre. So obviously I like fig and strawberry things; though it’ll be interesting to see how this fairs given it’s missing the balsamic component which is present in both my fig/strawberry foods…

Fig? Check!

Actually, the fig in this one is really familiar but unlike the frustrating Apple Ale white tea I had earlier today from Q2T I actually know why this is familiar. It’s familiar because it tastes exactly like the fig notes in Dammann Freres’ Fig Fraiche blend. So no surprises here: it’s smooth and well defined, as it should be.

Strawberry? Also check!

This one is bright and fruity, and it tastes a lot like the kind of strawberries you’d eat out of your grandmother’s garden – which is to say there’s an unrefined quality, and a bit of extra tartness/zippyness to them.

The pairing is, of course, delicious. As I expected it to be. But wait, there’s more folks…

Creamed Honey!? Extra check!

So, I definitely knew this flavour was supposed to be in the blend – but I was so caught up on the strawberry and fig that I really wasn’t looking for it. As well, honey is a flavour in tea which often merges with fruit notes/the other ingredients and then just comes off as extra sweetness. However, this is REALLY pronounced and well defined. It tastes like honey, and a lot of it at that. To me that doesn’t mean it’s cloying or over the top; it’s just super clearly there. More than the fig, if I’m being honest.

I REALLY loved and enjoyed this one! Definitely one I’d pick up for myself in future orders.

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My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.


Montreal, QC, CA



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