1045 Tasting Notes


This arrived today in my Bird and Blend subscription box, but apparently it doesn’t launch until mid-March separately. This is the only non-rooibos blend in the box this month, and unfortunately I don’t care much for it. The rose is pretty perfumey, and I’m not really getting any peach notes, but rather a generic sourness. The tartness fights the rose, and the flavor is really odd.

Martin Bednář

I have just opened it, as it is green tea. No, the aroma is soo off. I don’t want to drink it and I will pick something else instead.

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Blech. If this wasn’t a rooibos it would be great, but all I taste is sweet sticks. It’s a super cute tea! But, alas the rooibos overpowers anything good flavor-wise about it.


Aw I’m sorry you didn’t enjoy this one! All their cake teas sound soooo good, but I recently received an order from them and probably won’t order again until their July sale. Hopefully they’ll keep them around for a while!


I’ll pop it into the traveling tea box as well, so you should be able to try some before the July sale!

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This tea was super interesting! Smelled very strongly of stone fruits out of the pouch, but I didn’t get a hint of that in the flavor. The initial flavor is very charcoal-forward, but became much more chocolatey as it cooled.

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I was watching some tea vlogs this morning, and one talked about using tea leaves in cooking. I haven’t really experimented with using tea in savory dishes (outside of tea eggs and Busmese tea salad), and was suddenly very struck with the urge to experiment. Having already enjoyed a pot of this Spring Jade Tieguanyin from Whispering Pines and finding it very vegetal and savory, I thought it would be the perfect opportunity to experiment. I cooked up some garlic rice, made a quick sauce, poached an egg, and flash fried the tea leaves in some sesame oil. Turned out delicious! A super quick meal that I’d be happy to eat more often. I love being able to use the remaining tea leaves, rather than just tossing them. Next time, I’ll be adding some fresh veggies as well.

Martin Bednář

That actually sounds so tasty!


Awesome idea.


It came out quite good, would definitely recommend!

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Extremely charcoal, roasty flavors. Strong minerality and wet rock notes.

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I was excited about the prospect of a really dark tea with some chocolatey notes from the cocoa nibs, but I’m just getting musty/fishiness. I did 2 rinses, but I’m still getting a mustiness, and no chocolate notes at all. I’ll have to revisit this at another time.

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drank Forever Nuts by DAVIDsTEA
1045 tasting notes

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Erghhhhhh….stevia. Why does DavidsTea keep ruining perfectly good blends with stevia? It seems so unnecessary. The blend of chocolate and tart strawberry was actually quite balanced, and I liked that it was a maté. However, I just couldn’t finish the cup because of the stevia.

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Cold steeped this and it was absolutely wonderful. Nice and fruity. A bit tart from the hibiscus, a nutty sweetness from the coconut, and a distinct red berry note. I love that there’s aloe vera, I’ll definitely be enjoying this one quite a bit when it gets warmer out.

Flavors: Berry, Coconut, Hibiscus

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Hello! I live in Los Angeles with my boyfriend and 3 cats [+however many foster cats I have at the moment]. I’m also obsessed with all things spooky.

I became obsessed with the world of tea through DavidsTea years ago. I love to try new brands, so I’m constantly on the look out for new-to-me companies.

Favorite Brands:
Whispering Pines
The Necessiteas
August Uncommon
Jolie Tea Co.

Favorite flavors:
Sweet Potato

Red Rooibos

Though, I’ll taste anything once!

I mainly brew western style.I like my tea extremely strong, so I tend to use wayyyyy more dry leaf than suggested.


Los Angeles, CA

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