84
drank Chai Apricot by Tea Desire
16017 tasting notes

Out of the four teas I bought from Tea Desire, this is the one I was most interested in! It’s a flavoured green tea AND a Chai, both of which are tea types that are very hit or miss for me. However,smelling the dry leaf has me really excited to try it.

It’s hard because I have no idea how to explain how it smells, and yet I know EXACTLY what it smells like. In my senior year of high school in commercial cooking class we vegetarian “Sweet and Sour Meatballs”. The meatballs themselves were made with crushed nuts, yogurt, cottage cheese, and different sorts of shredded cheese. What the dry leaf really reminds me of is the “sauce” that the meatballs were cooked in. Sadly, I don’t remember all of the ingredients that went into the sauce, but the ones I do remember are ketchup and apricot jam (both in quite generous amounts), and then I know there was some sort of spice added to the sauce as well. The dry leaf smells exactly like this! And, that sauce was really weird – but SO good.

Following Tea Desire’s steeping instructions I’m steeping a generous teaspoon of this for about two and a half minutes. Honestly, I have no idea what to expect – but if this tea tastes anything close to how it smells I’m sure I’ll like it.

Steeping, the most prominent scents are cinnamon, cloves, and apricot. Maybe it’s because I’ve already made an association to those Vegetarian Sweet and Sour Meatballs, but I also smell a very sweet sort of tomato scent. The liquor actually reminds me of the colour of dried apricots or apricot jam.

First few sips… Mmmmm! It does taste more spicy than it smells, but in a good way. This is definitely a very sweet and spicy tea. Most prominently, I taste the cinnamon, pink pepper kernels, apricot, and cloves. I’m happy I’m not getting a distinct sense of ginger – it’s by far NOT one of my favourite flavours and I tend to avoid food and drink in general with prominent ginger flavour.

I love this tea, and I don’t have anything like it in the rest of my hoard so I feel like, once the 50g I have is gone, I can restock this pretty much guilt free! A success on the Chai and Green Tea front!

Preparation
2 min, 30 sec

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Bio

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.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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