So, last week I decided I wanted to do something nice and elaborate for my mom as a way of basically saying “thanks for housing me” so I put together a big, elaborate supper with some carefully selected flavour pairings, a tea infused dish, and a nice Gong Fu session.

Some pictures of the whole shebang:


So how does the Blueberry Jam tea factor into things? Well, I actually infused it into a brown sugar syrup which we used to top some fresh cut fruits! Here’s a picture of that:


It was pretty easy to do; I basically infused around 8g of tea into two tablespoons of water for like five minutes – so, you know, very concentrated/potent stuff. Then I stirred in two more tablespoons of brown sugar and a dash of vanilla extract. From there I put it over heat and continued to reduce until it was a thick, viscous syrupy texture.

After that it was just a matter of picking the fruit! I went with dragonfruit and banana; I knew this would be delicious with the banana but the dragonfruit was a gamble. It’s got such a weird, distinct flavour that I wasn’t sure what would work with it. It tasted good though; if anything the syrup just brought out the natural sweetness of the fruit though. Nothing mind blowing; just tasty. Texturally, it was interesting having the fleshy, seedy texture of dragonfruit contrasted against the banana. It was a pleasant mouth experience!

Beyond that, the syrup itself was just very pleasant; really intense blueberry notes and then a beautiful, rich sweetness from the brown sugar that was more intense and indulgent than a syrup with confectionery sugar would have been. Kind of molasses-y, and really robust. It sort of brought out the malt in the black tea base.

I feel like it’s also worth note to mention I picked this tea to infuse into the syrup specifically because I knew that the inclusion of blueberry with the fruit dish/dessert would be a wonderful tie in to the blueberry compote topping on my baked brie. Which it was; the whole dish felt really nicely connected!

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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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 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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