Sipdown (641)!

So, I was making the last cup of this earlier this morning to drink on my way to work; and I should stress here that I probably shouldn’t have been making tea at all because I had slept in and had less than ten minutes to completely get ready and get my ass out to my bus stop. However, there I was standing by the kettle regardless…

Priorities, right.

Everything was going great, the tea had finished steeping and I’d strained everything and cleaned up the strainer and I was all set to be perfectly on time. Then, like a tired idiot, I nudged the travel mug, which didn’t have a lid on it, just enough to knock it off the counter and almost the entire travel mug of PIPING HOT tea spilled all over the floor. I quickly grabbed a towel, and tried to mop it all up as much as possible. The whole kitchen smelled amazingly of root beer deliciousness. When all was said and done, I looked at the clock and… I had missed the bus by about five minutes.

So I cabbed to work, and I only had about two swallows worth of delicious root beer tea in my travel mug after all my trouble…

VariaTEA

Oh no! I actually very rarely drank tea at work (I.e. maybe a handful of times in the almost two years I worked there). I like to sleep in as much as possible so I just never did anything in the morning and I didn’t like waiting for the kettle in the office

Roswell Strange

I guess it all depends on where you work too; working at DT it’s basically more frowned upon when I don’t drink tea at work :P

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VariaTEA

Oh no! I actually very rarely drank tea at work (I.e. maybe a handful of times in the almost two years I worked there). I like to sleep in as much as possible so I just never did anything in the morning and I didn’t like waiting for the kettle in the office

Roswell Strange

I guess it all depends on where you work too; working at DT it’s basically more frowned upon when I don’t drink tea at work :P

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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 Pig: Nelly
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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