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F is for… Fairytale of NY!

First time trying this tea – I ordered it because the combo of Lapsang and green apple was very intriguing to me, but it really felt like a gamble whether or not I would enjoy this blend because there’s a Chai component to it as well.

Overall though, I’m really pleased with how this steeps out! I think Arthur just has this very magical knack to take flavours that you wouldn’t assume would work together and weave them into something both delicious and with a very interesting narrative perspective. The dry leaf aroma of this is pretty smoky but it also has a sarsaparilla type note to it and a sweet from the green apple – it translates into a delicious and enticing mix that seems fresh. Do you know how hard it is to make something with Lapsang in it come off as fresh!? It’s hard, y’all!!

The taste is so well balanced. The first thing I get in a slow build of smoke and hints of clove and warming spices. The idea of mixing spices and Lapsang makes sense to me and is something I’ve seen done before – but the particular mix of spices that Arthur has chosen is surprisingly enjoyable to me, and as always I find that he’s managed to find the exact right amount of Lapsang to use to get a smoke note across without dominating the cup.

But we can’t forget the green apple – that would be a disservice to this tea. It would be so easy for a bright green apple note to feel disconnected/disjointed from these haunting and lingering notes of smoke and warming, ticklish spices. Instead it feels integrated – the savory elements of the smoke bring out the juiciness of the apple in the body of the sip, and it fleshes out the profile in a distinct and unique way. Nothing is too strong, and nothing is ignored.

Another magical blend, imo!

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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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