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#adventageddon Day One – 3/5

Another #adventageddon tea; Lao Shan Badger from Tea Bento!! I did a lot of research on different tea advent calendars this year because I REALLY wanted to include a straight tea/traditional tea advent and I had all but given up on including one when I saw Tea Bento announce they were doing one!! I’ve ordered from them previously, though years back (still have some of the teas though) and in general I’m really enjoyed their tea selections; the quality is great and there’s an awesome balance of standard offerings and unique and fun things! I’m really glad I included it; I may not gongfu their tea every day but I’m really glad I have that option!

This was an incredibly delicious black tea – the dry leaf aroma is intense and fragrant; very rich and chocolate heavy with nutty undertones. The tea steeps up full bodied and sweet, with dense coating notes of milk chocolate, caramelized sugar, raisins, brandy, peanut brittle, malt, and wood!! Despite the sweetness, it’s well balanced and the finish leaves me salivating waiting for the next steep!!

Eight infusions total!

Photos: https://www.instagram.com/p/B5iidEWA2wE/

Song Pairing: https://www.youtube.com/watch?v=0fTsWU6ME-4

Sil

Whaaaaaaaaat. Well fml. I did not see that they were doing one.would have gotten one for sure

Roswell Strange

I think they only posted about in on Instagram!? I completely stumbled upon it – but I’m happy I did!

Sil

Well that sucks.

Jlvintagelove

darn I dont think they are still selling it. Or I cant find it on the website

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Comments

Sil

Whaaaaaaaaat. Well fml. I did not see that they were doing one.would have gotten one for sure

Roswell Strange

I think they only posted about in on Instagram!? I completely stumbled upon it – but I’m happy I did!

Sil

Well that sucks.

Jlvintagelove

darn I dont think they are still selling it. Or I cant find it on the website

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Bio

Hello;

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 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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