80
drank #55 And Relax by Tea Revv
11221 tasting notes

So, I ordered an advent calendar from Tea Revv this year and it’s already arrived at the office! As excited as I am to dig in, I’m going to do my best to wait patiently until December hits before I dig in. That said, they did include a free sample of this tea in with the package so I couldn’t resist steeping that one up right away!

I’m honestly surprised how much I enjoy this tea given that it’s a green tea. I suppose that’s because the herbaceous notes and citrus elements are so well balanced and smooth! I really get a nice mix of the rosemary and sage, and while it does add a herbaceous quality to the tea it doesn’t really come off as savory – in fact, it’s more warming and cozy than anything else! The citrus is brilliant; very crisp and sweet without a lot of acidity, more of that dense/full of depth kind of citrus that you see in citrus oils and citrus rind – but not bitter.

I see a lot of people who’ve tried this got bergamot from the taste and I too kind of get that distinct bergamot note from both the aroma of the tea and the taste. Bergamot is not a listed ingredient, which really makes me believe that what’s happening here is one of two things. The first is that the “natural flavouring” listed in the blend is either bergamot oil or, more likely, bergamot flavouring (yes, there’s a difference). Bergamot is actually really expensive, so it’s more common for EG type blends to use either bergamot flavouring or a combination of bergamot oil and flavouring to save on costs, but bergamot flavouring doesn’t look as good on an ingredient’s list so it’s possible Tea Revv is using it but opted not to call it out.

My other theory is similar, and that’s that the bergamot note is coming from the tangerine in the blend or some type of tangerine-like flavouring. Like I mentioned above, bergamot oil is expensive so another alternative that companies sometimes do is use tangerine oil or flavouring in combination with bergamot oil and/or flavouring to reduce their cost. It a weird way, it sort of makes your brain associate that tangerine note with bergamot because you’ve been tasting it alongside the bergamot. The brain is weird like that…

I’m not saying that’s definitely what’s happening here, but that would be my guess. Regardless of what’s causing the bergamot note, I like this blend a lot and I don’t really care where it’s coming from one way or the other.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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