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Sipdown (217)!

So, a while ago I made a really nice baked brie with blueberry compote topping with a side of Blueberry Jam tea infused brown sugar syrup topped fresh fruit. However, what’s a meal without a tea to accompany it?

Since the meal itself was so thoughtfully planned out I knew I wanted a tea that would be enjoyable but wouldn’t detract from the tastes I had so thoughtfully paired together. This was that tea! I had a few infusions of it Gong Fu while I was eating the meal that were nice but appropriately delicate so as to not add anything to the overall flavour that would muddle it up.

Though, after the meal I did continue the session with another five infusions so I could enjoy the nuances of the tea itself too and appreciate what it has to offer too! Some jot notes I took after the meal:

- First 3 infusions were with the food; mostly a delicate straw w. peach taste
- Definitely a delicate white peony w. notes of straw, hay, fresh flowers, & peach
- Soft flavour decline, though! Definitely lasted longer than I anticipated it to

Here’s a link to my Blueberry Jam review where I talk about that a bit more and how it tied into the meal: https://steepster.com/roswellstrange/posts/356575#likes

And some more pictures of everything:

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/18057634_10210179647021583_3678473516457297057_n.jpg?oh=08cd26788ad9b7a79176b7ed2c552261&oe=597E5A06

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/18010333_10210179647821603_545105885371116898_n.jpg?oh=faf4e5699daa1a5b49beaea9b0649923&oe=59910B0A

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Bio

Hello;

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.

Location

Montreal, QC, CA

Website

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

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