84
drank Moroccan Mint by Stash Tea
16374 tasting notes

More tea in the mail this afternoon! This time it was the two blends that I purchased from Shadowfall (Prairie Berry from DAVIDsTEA and Cara McGee’s TARDIS blend from Adagio)! It made it here in less than a week, coming from the states! I’m super impressed. However, with those two blends counted, that now puts me at 117 different tea.

My Dad asked me yesterday how many blends I’m at now and I didn’t text him back because I’m sort of ashamed to tell him the number. Last time he was up to visit I was hovering right around 50, and that was only two months ago…

Anyway, I made myself some of this today for work. I picked this one for a couple reasons, including the fact I was tired and lazy, under time constraints (running late), and just wanted something light and minty. For preparation, I brewed this up concentrated (two teabags) in boiling water for 3 minutes. I then poured the concentrated mix into my water bottle and watered it down with about a cup’s worth of cold water. It was faster doing it this way than it would have been making two separate cups.

Taste wise, it’s quite lovely. Nice and light, and very refreshing. Since really diving into my tea journey I’ve learned that while I still love mint teas, I much prefer them cold to hot. Very rarely do I drink mint teas anymore without them being cold (the exception being chocolate mint blends). Today, this kinda tastes like spearmint gum…

Side note not relevant to tea…

I feel like a terrible roommate today. I kind of screwed Tre over, although it was a complete accident. Yesterday I borrowed his bus pass to do some late night shopping since he has a monthly one that has unlimited rides for the month. I, however, don’t go places that are outside of walking distance too often so my pass is set up to buy sets of rides at a time (usually 10) because that’s more cost effect for me.

However, last night I was down to 1 ride – and I would have needed 2: one to get downtown and one to get home. So, I took his since he wasn’t going out yesterday evening…

I though everything was all worked out – when I got home I gave him his pass back so he could use it to get to school. Turns out that I accidentally gave him mine (they look the same!). So, he managed to get to Siast alright, but now he’s going to have to walk home. It’s nearly a two hour walk.

I feel really bad…

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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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