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Roswell Strange drank White Chocolate Frost by DAVIDsTEA

16374 tasting notes

Decided to try this again to see if I still feel like it’s something I’d want 50g of before the winter collection leaves. For preparation, I used a close to level (a little heaping) 1/2 tbsp. that I steeped straight into my timolino. Water was boiling, and it steeped about 5 1/2 minutes.

As soon as I poured the water in, I was hit with this huge wave of peppermint that, like last time, was so intense I teared up a little bit. The smell was also very creamy and still smelled like white chocolate. Very much like last time.

Taste wise, this was very good. Nice strong peppermint and creamy white chocolate taste that is fluid with the sip. I must have had more peppercorn in the dry leaf I used this time, though – because while I wasn’t totally sure if I was getting the peppercorn in my last cup I could DEFINITELY tell that there was peppercorn in this cup. It cut through pretty strongly both in the start and finish of the sip (but was not so present in the middle of the sip) – and honestly, I didn’t really like it. I found it distracting and though it detracted from the creamy white chocolate that I really like in this blend.

However, I still very much enjoyed the cup overall and the taste is still very different from other mint teas I own in a mostly good way. This is NOT a full tin purchase – I have now determined that for sure. I’d still like to get more than the, probably, 10g or so that I have left. As an occasional treat (and the smell the dry leaf) this would be a good fit in my cupboard.

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TeaLady441
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I think 50g more of this would be enough for me. :)

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TeaLady441
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I think 50g more of this would be enough for me. :)

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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.

Location

Montreal, QC, CA

Website

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

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