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So I bought this from Mcquarrie’s about a week or so ago? I went in with the intention of finding something that I could cold brew to make a nice, fruity drink. Somehow I settled on this even though it didn’t particularly scream “cold brew me!”. I think, mostly, I wanted to see if I could find a fog tea better than the Spiced Fig at DAVIDsTEA (the only other fig tea I’ve tried) that was so disappointing and neither smell nor tasted like fig. This one had a very strong smell of fig (very, VERY strong) so I thought it was worth a try.

I did end up cold brewing it though – for Christmas (well, my early Christmas) because I thought it might be neat having a fig drink around (I associate figs as Christmas fruit, for some reason). I set up 2 and a half tablespoons of leaf in about 5 cups of water which cold brewed in my fridge for around 12 hours. I didn’t end up drinking any of it on Christmas though because there was just so much around to eat and drink.

So I’m having it now at work, the day after. The strained colour is a very nice sunset kind of pink and smells strongly of fig and peaches? McQuarrie’s doesn’t post ingredient lists (they have an ingredient booklets in store, but I didn’t check it) so I’m not one hundred percent sure what was in the mix. I remember seeing LARGE chunks of fig, whole rose buds, a little bit of hibiscus, but nothing quite resembling peach.

Taste wise, this is uber refreshing and actually way fruitier than I thought it would be. The first thing I notice is the fig, which I’m super happy about! That was the whole point. There is also a considerable amount of peach type flavour to me but I’m all for that – it pairs quite nicely with the fig and gives this a little more dimension. I’m finding the rose most noticeable in the aftertaste (along with a milder fig flavour), and it’s a nice kind of way to end the sip.

As far as the hibiscus goes (because I know it’s dreaded by many a people) – to ME I’m finding it’s present but not overwhelmingly so. Mostly, I think it’s contributing a sort of sharpness to the peach that cuts through what might otherwise be a sort of overwhelming amount of straight fig and rose.

I have enough leaf left to maybe maybe one hot cup and another pitcher of this cold, but once I’m out I think I’ll strongly consider repurchasing this! It was very nice to have as a cold drink.

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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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