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Sipdown (215)!

Thank you VariaTEA for sending this sample my way! I was actually really intrigued to see it too because I’ve actually heard of the shot it’s named after – and not only that but it’s a shot that I regularly stock all the ingredients to make because I enjoy it so much.

I made it today at work iced because I thought the cooling mint would be really nicely suited to iced prep, and I’ve really enjoyed the last few mint/chocolate teas I’ve made iced as well. Surprisingly, it wasn’t really all that good though. Both the mint and the chocolate were really weak/flat tasting and just overall really disappointing. This is a REALLY rich/sweet shot when done properly so that’s what I wanted out of the tea.

In a last ditch attempt to make this more enjoyable I poured in some soy milk to hopefully enhance the creaminess factor. I have absolutely NO idea what ingredient caused it to happen, but for whatever reason when I added in the soy it curdled. Nothing in this should result in curdled milk! It was so strange, and obviously ruined the rest of the drink. Sorry – but this one just isn’t for me. I’ll stick to the actual alcoholic shot, thank you very much.

Memily

Oh nooooo what a nightmare! Eek!

VariaTEA

I wonder what curdled the milk? And I am sorry it was such a terrible experience for you. I never thought to ice it and now I for sure won’t lol

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Memily

Oh nooooo what a nightmare! Eek!

VariaTEA

I wonder what curdled the milk? And I am sorry it was such a terrible experience for you. I never thought to ice it and now I for sure won’t lol

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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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