I had my goodbye supper with my Dad last night, which was emotional.

I got to choose the restaurant though, and this has definitely become one of my favourites in the last few months so it was important to me to have a “last meal” (of sorts) there to say goodbye, since this chain doesn’t have any locations in Quebec at all. We basically had all of my favourites; Cheese Dabeli, Chocolate & Hazelnut Dosa, Rose Lemonade, and Kashmiri Chai. It was a good meal.

This is an interesting “chai” – it’s chai is the way that people in India use the word, which is to say it’s the word for “tea” and not specifically spiced tea. This definitely through off my Dad, who really only knows chai as spiced tea. I think it’s amazingly prepared by Royal Paan though – you really, really know it’s the good shit/traditional Kashmiri chai because it’s this really beautiful and rich pink colour when it’s served. That’s what happens when air is beaten into the pot of chai on the stove top over the course of several hours; it oxidizes! It’s an intense, beautiful labor of love and you really have to show proper respect and admiration for all the work that goes into producing this stunning type of tea!

Royal Paan uses a rose tea, which is right up my alley – with the thickened milk in the tea and the mix of pistachio and almonds that are served poured over top the tea it creates this amazing, thick floral and nutty profile that reminds me of halvah. It’s really rich, and so wickedly smooth. Not chai tea the way that I think of it most of the time; but a great treat and something that really makes me feel like I’m getting to experience Indian Tea Culture in one of the best ways.

I will deeply miss this restaurant.


This is a beautiful, evocative write up. I would love to taste it, but reading your experience of it is almost as good!

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This is a beautiful, evocative write up. I would love to taste it, but reading your experience of it is almost as good!

Login or sign up to leave a comment.



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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