Another one of the new teas from the most recent collection – Reset/Recharge.

This one is online exclusive, and I actually tried it for the first time yesterday despite having been around for the entirety of its development. Why only just now? Well, people here on Steepster who know me well will know that I’m allergic to mushrooms. There are two kinds of mushroom in this tea; the chaga as well as reishi. However, I’ve tried both other mushroom teas DT has released in the past – just, carefully and only once. I have a sort of sip, swish, and spit technique that I use. I also do it in an environment that I have control over, with antihistamines and plenty of water at the ready.

I just know that it would REALLY bother me to not know what the tea is like, especially if it does well, and to no longer be able to truthfully say that I’ve tried every tea that DT has released since I started working there. However, this is an ADDED level to why I want to try this tea – I actually named it. This is the first tea from DT that I have ever named; and it’s a VERY cool feeling being able to say that. It was always something, when I started at the SSC, that was on my “dream DT things” bucket list, and now I’ve done it. Yes, it is a Lady Gaga reference. I just think it’s really fun, and more in the spirit of the older cheeky/pun heavy names that DT used to use frequently – like Quince Charming.

Also yes, for those reading between the lines, I named a tea that I am allergic to and had never tasted before. Such is my legacy.

Obviously I can’t do much to describe the tea given such a brief experience with it – but it’s better than nothing. I know this is meant to be a simpler flavour, and more of a rich and creamy one as well. I think, based on the aforementioned sip, swish, and spit technique, that I kind of agree with that? It seemed quite full bodied, with a lot of earthiness – I imagine that’s probably a step up from the normal earthy quality of shou too because you also are getting some earthy and umami notes from the two mushrooms. I experienced a brothy and slightly salty quality too, which I want to attribute to the mushrooms but I’m definitely not the expert on that. However, after that initial wave of loamy earth notes and umami bomb I was hit with a creamier vanilla and supple sweetness. That’s the flavour I think is what we were trying to achieve – and I think, especially with milk, it would probably make for a really decadent feeling latte. I’m not going to put that to the test, though.

Based on this snap impression/tasting, I don’t think this would be a blend that I would personally gravitate towards if I wasn’t allergic and could actually drink it. Something about the cream note didn’t sit perfectly with me; and that’s definitely something I’ve had issues with in the past when it comes to cream flavouring – from DT and otherwise. However, I appreciate the simplicity of the flavour. It feels straight forward in its intentions.

Someone else who can drink a full mug will need to tell me if they agree with my assessment, though.

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 and feelings regarding the teas, and not the company’s.


Congrats on naming a tea! That is awesome. And I’m happy to see Davids has another chaga tea (I like chaga teas despite hating mushrooms.)


Also, did you notice the rosehips the description mentions?

Roswell Strange

Didn’t notice them at all – hard to say if they’d come through or not in a proper cup, though.

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Congrats on naming a tea! That is awesome. And I’m happy to see Davids has another chaga tea (I like chaga teas despite hating mushrooms.)


Also, did you notice the rosehips the description mentions?

Roswell Strange

Didn’t notice them at all – hard to say if they’d come through or not in a proper cup, though.

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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, Gongfu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – the 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 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, 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 Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

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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