Enjoyed this one earlier in the week.

I was originally gonna wait to order this one until I’d heard a bit more about it from other people, but it didn’t seem like anyone I could easily compare notes with was going to jump on it any time soon so I got a little impatient and ordered it for myself anyway.

Initial impressed after opening the bag and smelling the dry leaf was kind of just ‘woah’ – I got a lot of intense notes from the dry leaf including malt, under ripe/just slightly sour berries, and rye bread. I figured I was in for a very interesting mug of tea, just based on that impression. Also, the dry leaf is just fucking stunning! Large, twisty motherfucking leaves and pretty umbers and golden tips. Just very pretty to look at.

https://www.instagram.com/p/Bdiki_NlRkz/?taken-by=ros_strange

Taste wise, I didn’t think this was nearly as interesting as the dry leaf aroma had been but it was still really tasty! The primary note for me was malt, very very smooth and full bodied malt that coated the whole mouth and lingered so pleasingly. Then there was also notes of freshly baked bread and baker’s chocolate, with floral undertones throughout. I was kind of disappointed I didn’t get those under ripe berry notes the same way I got in aroma; in fact I didn’t really observe much fruityness at all with the steeped tea and I think for a tea called ‘Berry Malt’ I’d at least want a little bit. Maybe Gong Fu would highlight that aspect a little more so.

I’ve tried a few W2T blacks now and there haven’t been any I’d disliked but I think thus far this would be my personal ranking just going off this first impression:

1. Bang Dong Hong
2. Berry Malt Black
3. Little Red
4. Natural Redhead

Also, song pairing: https://www.youtube.com/watch?v=AeALftDMAdc&list=WL&index=11

I just kind of fucking love trip hop/psychedelic pop. It’s weird, and the electronic elements of the song don’t mesh super well with the tea but there’s still a melodic and kind of ‘spacey’/smooth quality to it, especially when you just focus on the vocals that I think works with the idea of a really malty, smooth black tea with kind of sharp/sour fruity aromas to it.

tperez

Great picture! I have some of this coming my way

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tperez

Great picture! I have some of this coming my way

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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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