#ProjectTeaWall

So there’s a story to accompany this tea…

So last night at DAVIDsTEA work one of our staff members accidentally locked the stock room/staff room key into the stockroom and because of a long series of unfortunate, overlapping circumstances we had absolutely NO access to a spare key to get back into the stock room…

It was kind of a big deal because it looks like we wouldn’t be able to get into the room until Monday and from a store perspective it’s bad if we run out of tea/merchandise and can’t replenish the stock in the store. From a personal perspective, it was far worse because my house keys were in the now locked stock room and both my roommates were out of town so I had NO WAY into my house.

I was kind of panicking a little bit…

I ended up spending the evening at a friend’s house and this morning/early afternoon the store was able to get a locksmith in the open up the door so we could get the stock room keys and my house keys. Thankfully. I don’t even want to think about what would have happened if I couldn’t get into the house for a few days. The poor pets, too.

This morning I made us both my friend and I matcha shots because I felt like we needed to really jump start our day. I was actually really pleasantly surprised to see that she had this tea, because it’s the only matcha I have left to cross off for Project Tea Wall but we never seem to have it in store when I’m working. It’s always back ordered because when we do get shipments in it sells so fast I can’t try it myself…

It was a little hard to get a real taste of it in matcha shot format, but I will say that as far as matcha shots go it was pretty smooth! I got a slight sense of creaminess for it, and a kind of “fresh” vegetal quality? I see someone else here on Steepster has described it as “bamboo” and I think that’s pretty close to accurate to what I picked up.

Anyway; I’m home now! It kind of put a bit of a damper on my day off not being able to spend it at home, vegging out like I’d wanted. It was an adventure, though?

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.

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

I am a mid-twenties tea addict, blogger, and all around nerd. 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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.

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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