So this tea was actually recommended to me by three different people – Chaolystea on instagram, and two separate people at the office. One of the office people actually had some of this in their personal tea stash, and was nice enough to bring me a sample bag of it to try for myself.

Quick side bar just to say how weird it feels to say/type “my office” as I really never pictured myself as the kind of person who would ever end up working in that sort of environment – it feels strangely and absurdly “adult” of me to say it and almost a ‘Ha! I fooled you into hiring me and thinking I was an adult worthy of working in an office!’ type of situation…

But anyway; as per coworker recommendations I brewed this first cup strong – a little extra leaf, and a longer than normal steep time for a Western cup. I was surprised that the infusion was actually super light bodied and smooth, even with all the extra brewing. Also, I suppose, glad for the advice because based on the infusion that I yielded this would have tasted very weak following my usual Western style preparation.

As light bodied as it was though, it was deeply delicious and I ca 100% see why so many people had encouraged me to try it. The body was a beautiful mix of soft floral notes and creamed honey, and the undertones were delicate caramelized peach and oter stone fruit notes with a tiny, tiny hint of cinnamon. It tied together beautifully as an overall profile and made for a very nuanced, balanced profile. I especially liked the lingering sweetness on the tip of my tongue following finishing a sip; like that sticky sweet residue you get after eating a good piece of toffee – only flavoured like honey instead of caramel.

I have some more of the coworker’s sample left – and I was told I should Gong Fu what I have left so that’s what I’m going to do. SUPER excited about how lovely that Gong Fu session will probably be though!


The talk around the teapot is Roswell Strange is a fellow kid.

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The talk around the teapot is Roswell Strange is a fellow kid.

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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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