Sipdown (412)!


Wow, my cupboard has just blown up so much…

But hey, I finished off one of the teas I brought with from home! Like, actually truly finished it off. So that’s something. On the other hand, I’m bringing home 34 new teas tomorrow, so one tea is really only a drop in the bucket.

This was my tea for in the car, on the drive back in from Fargo to Winnipeg. We got back into Winnipeg around 6PM and from there we went to my step sister’s house to go out trick or treating with her and my step nephews. Dominic, the older of the two, is thirteen and he was very “over it”/was acting like an ‘adult’ who was disinterested in Halloween and ‘baby things’. What!? Who gets sick of Halloween!? It’s the best holiday of the year! At least my younger nephew, Gabriel, was super excited! He’s only five, so he was really into it. We went like seven blocks before he got too cold and wanted to head home and then we had a good time sorting his candy/counting it.

As for the tea; I added a little milk to it this time. Mostly, I just wanted it to cool down quicker so that I could drink it sooner in the car during the trip back into Winnipeg – but I didn’t hate the idea of adding milk to a tea that reminded me so strongly of oatmeal raisin cookies. This was better straight though; the milk drowned out a lot of the flavour in my opinion without adding a whole lot substantial flavour wise. Thankfully, the cinnamon and raisin notes prevailed, although they were certainly muted.

I’ve never actually ordered from Banff Tea Co. and to be honest I definitely wont be any time soon with the state that my cupboard is currently in, but if I was going to I think this is actually something I’d seriously consider adding into an order. It was a delightful surprise, and apart from the awesome kombucha I got to experience this trip I think it’s actually one of the best teas I’ve had so far on this vacation.

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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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