From my mom’s BC Vacation haul.

When she stopped at Cloud Mountain Tea House I asked her to pick out a mix of stuff she found interesting and just whatever the owner recommended trying; according to her, this was his top pick/recommendation for something really unique and worth trying.

I do really, really love Lapsang Souchong – both smoked and unsmoked, like this one. So I was excited that this was one of the teas I wound up with. I’m drinking it this morning as a lazy morning cuppa to kind of ease into the day. It’s a very relaxing flavour profile, so it’s working well for this purpose.

I’d call it sort of medium bodied, with very smooth and gentle flavours. It’s interesting to me that the owner describes this as more of an oolong flavour because that’s exactly what I was thinking with my first few sips, before reading the description of the tea. Personally, Rou Gui sort of springs to mind. You know, that very smooth warming spice/cinnamon sort of quality with a mix of accompanying notes: some roast and malt, wood/bark, a stonefruit/peachy kind of sweetness but perhaps most importantly a floral kind of finish. Heady florals; florals with weight to them. It also has a bit of a quince sort of undertone, as well as honey and baked bread.

I’m really enjoying it, and this is one that mom got a larger amount of so I’ll definitely be able to try Gong Fuing it in addition to just having more really nice mugs of it too.

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My name is Kelly. I’m a mid twenties tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ruyao Frog: Bebe
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
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.


SK, Canada



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