drank Sunset Matcha by DAVIDsTEA
8304 tasting notes

So because I am very, very much not a morning person I have reverted back into my old morning routine of prepping all my stuff the night before (lunch, shower, work clothing, travel mug & tea that I intend to steep for the commute, etc.) so that I can wake up as late as humanly possible before I have to boogie on out of my apartment to catch the metro. I’ve gotten it down to about fifteen minutes awake and in the apartment before I leave to walk to the metro station…

Part of this “morning routine” now include bringing everything I need to make breakfast with me to the office and making breakfast there and eating it at my desk. Ultra efficiency! A few days ago, breakfast of choice was oatmeal – and because I’m in a lab surrounded by tea I thought it would be interesting to try adding matcha into the oatmeal and see if that made it better. I think I may have done this in the past, but more with “sprinkling” the matcha on top and less with mixing it directly into the oatmeal? I’m not totally sure though – don’t quote me on that.

I was having peach oatmeal though, so I thought either a fruity matcha would work well or the vanilla matcha – and the first thing I saw was the sunset matcha which seemed to make sense in my head. I mean, it’s basically a strawberry matcha and strawberries and peaches go together, right? It actually did taste really nice as a pairing, I was just clearly a little heavy handed with how much matcha I added in (three perfect matcha spoons of it). Like, the strawberry notes were just so strong. I think two spoons would have been the perfect balance, actually!

But 10/10 in terms of concept. Would t-oatmeal again.

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.


Sounds like a good idea! I struggle with mornings too, and even though I prefer tea always, I usually go for coffee in the morning for the caffeine boost as I can’t function enough to properly prepare matcha. This could do it!!

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Sounds like a good idea! I struggle with mornings too, and even though I prefer tea always, I usually go for coffee in the morning for the caffeine boost as I can’t function enough to properly prepare matcha. This could do it!!

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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.


Montreal, QC, CA



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