58
drank Red Velvet Cake by DAVIDsTEA
16357 tasting notes

Decided today that I either have to find a way to love this or just get over my reluctance to this tea and finish off what I have left. Which is about 60g. Urgh. Thankfully, Tre drinks this one (he’s actually consumed more than I have) so that helps with getting rid of it.

I’m actually drinking this whilst baking brownies (yum!), playing Pokemon (on my way to the 4th gym), and watching the first episode of season 7 of Supernatural. So much multi tasking! Actually, considering how much I’m multitasking I’m surprised I didn’t over steep this – that’s a problem I usually have even if I’m not multi tasking.

For anyone who plays Pokemon and is currently working their way through X or Y, I found a shiny Carbink last night! Woot! Be jealous of my mad skills at finding shinies. Carbink makes five caught out of a total eight ever found (not counting Red Gyarados, because it’s found in game and basically everyone has one)! I now have a shiny Butterfree, Crobat, Mightyena, Sawk, and Carbink all found without soft resetting or mass breeding eggs. I’ve seen eight though: first one I ever found was a shiny voltorb in Ruby, but I accidentally one hitted it. I’ve also found a shiny Sentret in HeartGold, but I found it at a point in game where I hadn’t even received Pokeballs (it was the first Pokemon I encountered in the wild). And, I soft reset a Togepi egg to find a shiny Togepi, and after about 30 or 40 soft resets I found one – but I’d gotten into the habit of resetting by then and I reset based on muscle memory before I realized what I’d done. Bleck. I also have a shiny Tangela which my brother found in game, but he didn’t like the colours so he gave it to me.

Anyway, back to the tea…

I think this is actually the reddest cup I’ve made of this – and considering it’s supposed to be red I guess that’s a good thing. Taste wise, a little better than usual but nothing really impressing. The chocolate flavour doesn’t taste as artificial as I usually find it, but there’s still a generic sweetness to it that I find off putting. I debated tossing the cup, but I think I’ll finish it just because it’s better than usual. Definitely not a restock though.

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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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