35
drank Currant Affair by DAVIDsTEA
8942 tasting notes

I received this in a swap with LovelyLotus.

This one was on my low priority shopping list because I love currants but I also have a couple currant teas already so I wasn’t entirely sure if I could justify buying another one, so getting it in a swap was perfect!

Dry, the leaf smells similar to Champagne Cassis from Tea Desire which is a personal favourite (I have it ranked 100, and it’d probably be in my 5 favourites teas of all time) – but a little less sweet. For preparing it today, I steeped 2 tsp. in my 12 oz. timolino in boiling water for eight minutes. I didn’t have the brewing guide/suggestions pulled up so I just went with something that seemed reasonable in comparison to my other rooibos blends from DAVIDsTEA.

The smell of this one is intensly black currant and cherry (what the heck? is there even cherry in the blend?) – but in a HEAVILY medicinal way, which does not bode well for this tea…

I was kind of hesitant to try it out, and thankfully I was busy enough working the first two hours (of my three hour) shift so I could put it off. However, I’m finally trying it now and, to be honest, my thoughts are simply “yuck”. I’m getting incredibly strong notes of cherry and black currant in a strongly and overpoweringly medicinal way that leaves a very unpleasant and lingering aftertaste in my mouth. This is just rude :/

And that’s actually really disappointing because I LOVE currants and was hoping for this to be a caffeine free equivalent to Champagne Cassis – and it’s definitely not. Boo :(

Anyway, I’m still thankful to LovelyLotus for sending some my way – if nothing else this satisfied my curiosity and prevented me from actually spending money on it. I think this is getting dumped when I get home, though (sad because I only brought one thing of tea to work today because my shift was so short)…

Plunkybug

I was very disappointed with this one, though ’d had such high hopes for it.

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Plunkybug

I was very disappointed with this one, though ’d had such high hopes for it.

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – the only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. 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.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold

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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