One of the coolest things we did while in Vegas was have full service high tea at the Waldorf Astoria, formerly known as the Mandarin Oriental. They have a large menu of teas; both a mix of single origin teas, scented teas, some “traditiona” high tea options (Earl Grey, English Breakfast), and then some more out there herbal blends. Whichever tea you select is served to you in a large Western sized pot & then you get a selection of savory appetizers, scones, and a selection of dessert – all tasting sized portions. You can choose between their traditional menu and a vegetarian selection; we of course went vegetarian, since that’s what I am.

For my tea I chose the mango oolong; it was a scented oolong tea on a Tung Ting oolong base. I was really tempted to select something a bit more “classic” for high tea, like the Earl Grey, but I don’t really actually like Earl Grey that much so that seemed like it wouldn’t be worthwhile just to pick something more traditional. Other interesting options were Osmanthus Oolong (which is actually what the other person I was with chose), Shou Pu’erh Mini Tuochas (I was just kind of surprised to see them on the menu; but I figured quality wouldn’t be what I’m used to, and I don’t think Western is the best prep style), and one of their herbal blends called “Mad Hatter’s Tea Party”. However, I felt like ultimately this was the most appealing to me in the moment; still a nice tea but not something overly simple/boring/that I’ve had a million times and that I thought would still work really well brewed Western style.

It was actually really good; very smooth medium bodied profile. I will say, the mango was quite well defined and natural/realistic tasting (I guess because it was scented, and not flavoured) without being over powering. I still could taste A LOT of the Tung Ting oolong base, which was mostly quite floral tasting (orchid/magnolia) but also just a little bit buttery, and a little nutty in the finish. It would have been very pleasant on its own, however we weren’t drinking this one its own – we had LOTS of food accompaniments.

Even though I was actually thinking about food pairing when I selected my tea, I actually got one that I believe worked really well with almost everything we ate. Our savory appetizers consisted of three things: radish and avocado “open face” sandwiches, a croissant stuffed with a whipped creme fraiche and egg salad filling, and a bite sized vegetarian fresh roll in homemade plum sauce. The mango was a bit of a stretch paired with these foods, but the buttery/nutty elements of the Tung Ting tied in almost everything and made it feel connected. The only thing that didn’t pair super well, in my opinion, was the fresh roll – which was still delicious, but just not as harmonious a pairing.

We were served two kinds of scones; a classic one and a cranberry scone. For toppings we had clotted cream, strawberry jam, and lemon curd – they recommended strawberry and cream for the classic one and the lemon for the cranberry. The scones themselves were AMAZING; and the classic was easily the best scone I’ve ever had – still warm to the touch and so buttery and flaky that it was falling apart in our hands. We had to use the jam as an almost “glue” for it. Both tasted amazing on their own; but also worked with the tea. The buttery elements of the oolong base helped tie in the classic scone, but the mango worked well with all the different fruit elements in the topping – especially the lemon curd, which accented the tang/acidity of the mango notes in the tea.

Finally we had four different desserts: a white chocolate filled macaron, a dark chocolate “truffle” with gold leaf on it, a mango and mandarin “bonbon” that had mandarin jelly on the outside and mango mousse as filling, and a lemon custard tart topped with a mixed berry meringue/marshmallow. ALL were phenomenal and the presentation was to die for. Obviously the tea paired with the mango bonbon brilliantly, and the lemon custard tart for the same reasons the lemon curd on the scone worked. It didn’t go great with either the macaron or the truffle though, so I just ate those without drinking the tea at the same time.

It was an INCREDIBLE experience, and if I even find myself in Vegas again there is absolutely no question in my mind that I would 100% do it again. I think the value of the service was well worth it; the tea and food were great, lovely environment, and super accommodating of dietary restrictions.

Photos: https://www.instagram.com/p/BpBkTqfF8F6/?taken-by=ros_strange



Cameron B.

Mmmmm food porn… ❤

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Cameron B.

Mmmmm food porn… ❤

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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.


Montreal, QC, CA



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