drank Taiwan Yellow by UNYtea
16088 tasting notes


This weekend was the 10th Annual Toronto Tea Festival, and though I was only able to go on the Saturday I still had an AMAZING time. I bought a frankly ridiculous amount of tea, got to go to a few really good talks, and (perhaps best of all) was able to connect with so many tea friends – I think I saw over ten different tea bloggers I know from IG, some that I had met before like Yogateapoetry and some where it was our first time connecting in person, like with teaformeplease.

I actually flew in for the festival, and in order to be there in time for the 10AM open I had to catch a flight that departed at 7AM which meant I was up at 5AM. So, I was pretty tired at the start of the day – all the caffeine from the teas I sampled certainly helped push me through it, though! I did try to keep track of samples tasted at first, but it quickly became impossible so I think I’ll really only be doing tasting notes for the two teas I drank after the festival – like this one.

Since I was only doing one day, I also had a return flight on Saturday that left at 9:30PM. The festival ended at 5PM, but I wanted to give myself a few hours afterwards to hang out with the bloggers and drink some tea. A smaller groups of us (steap’d tea, teainspoons, and Chai Affairs) went out for supper and then afterwards Marco (steap’d tea) and Connie (teainspoons) and I met up with yogateapoety, teainfusiast, and chaimusafirblogs for some hotel room gongfu!

At this point I only had just under a half hour before I had to leave for the airport, but even still we managed to get in a few rounds of two teas! This was one, and it was really fun to be drinking something from UNYtea because Jeff was also one of the people I’d run into earlier in the day. I was also intrigued because I’ve never had a yellow tea from Taiwan before!!

Based on the two steeps I tried, I thought this was pleasant but a little too delicate and green-leaning for my own tastes. I really like when yellow teas have a strong nutty note, and the notes I got from these very light bodied and faint infusions were more like straw and dandelion greens. Nothing wrong with them at all, but just… not quite my jam.

Side note, I ended up leaving at the PERFECT time because I got to my gate about halfway through boarding. Closest I’ve ever been to missing a flight, which was kind of stressful. If I’d stayed for even one more round of infusions I would have missed that flight.

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

I am a mid-twenties tea addict, blogger, and all around nerd. 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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.


Montreal, QC, CA



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