72
drank Blueberry Muffin by 52teas
10240 tasting notes

Just had to try this one to compare it to DAVIDsTEA’s way too tart version from the fall collection, especially since I had a conversation with Anne about hibiscus in confectionery themed teas and she left me feeling pretty assured that this wouldn’t be the same sort of cider-y tart/hibiscus tart profile…

Well, she didn’t lie.

- Much more buttery than the DT version
- That element alone kind of already makes this seem like a better recreation
- Sweet, with clear blueberry notes which taste natural/realistic
- I LOVE seeing the big blueberry pieces in the leaf, as well
- Maybe a little tart? Which is kind of jarring next to the buttery aspect
- But it’s a more successful version than DT’s one overall
- By quite a bit, actually…

Next thing I want to try with this one is adding milk, since that’s actually an option for this tea but wasn’t for the DT one. I can only imagine it’ll improve the illusion.

LiberTEAS

I don’t really care for hibiscus much so it is unlikely that you’ll find hibiscus in one of my blends unless I feel like the blend really needs the thick texture or tart flavor of the hibiscus in it. I had a couple of blends that I used hibiscus in during my LiberTEAS days. One was my Meadow Nocturne and the other was Candy Shoppe. I have been asked to reblend my Candy Shoppe and I’m considering doing that without the hibiscus and rosehips. Not sure how it’ll turn out . . .

Evol Ving Ness

Some of us like hibiscus. A lot even. :)

Arby

I purposely didn’t buy this blend because I was ruined by the DT version. Hibiscus belongs in tart iced teas, not pastry/dessert flavours. It is one of those ingredients (much like smoke, licorice root, cinnamon, coconut, and rose hips) that one must be careful with. It is a shame that so many blends have high hibiscus concentrations when a smaller amount of hibiscus would taste much better.

I’ll have to try to sample the 52Teas version!

Roswell Strange

@Evol

Don’t get me wrong – hibiscus has its place in the tea world. Confectionery themed teas, I think, just isn’t one of them.

Evol Ving Ness

For the most part, Ms. Strange, I agree with you on this.

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LiberTEAS

I don’t really care for hibiscus much so it is unlikely that you’ll find hibiscus in one of my blends unless I feel like the blend really needs the thick texture or tart flavor of the hibiscus in it. I had a couple of blends that I used hibiscus in during my LiberTEAS days. One was my Meadow Nocturne and the other was Candy Shoppe. I have been asked to reblend my Candy Shoppe and I’m considering doing that without the hibiscus and rosehips. Not sure how it’ll turn out . . .

Evol Ving Ness

Some of us like hibiscus. A lot even. :)

Arby

I purposely didn’t buy this blend because I was ruined by the DT version. Hibiscus belongs in tart iced teas, not pastry/dessert flavours. It is one of those ingredients (much like smoke, licorice root, cinnamon, coconut, and rose hips) that one must be careful with. It is a shame that so many blends have high hibiscus concentrations when a smaller amount of hibiscus would taste much better.

I’ll have to try to sample the 52Teas version!

Roswell Strange

@Evol

Don’t get me wrong – hibiscus has its place in the tea world. Confectionery themed teas, I think, just isn’t one of them.

Evol Ving Ness

For the most part, Ms. Strange, I agree with you on this.

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Bio

Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preperation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. 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, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, 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 Banana Man: Pheobo
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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