88

So, I actually wanted to make another tea, but all of my teaballs were filled with various different teas that I wanted to resteep later or felt bad tossing out without resteeping a second time, mostly because they were nearly all white teas that I either had very little left of or that I knew I could get a good second steep from.

So, even though this has been sitting on my counter for at least a day I figured I’d give it another steep because I didn’t want to waste the leaf since I only have about a cups worth left. Tre chipped in too and let me make a second steeping of Cantaloupe and Cream (from the leaf I used this morning) for him, which freed up a second tea ball. Both were brewed the same ways I used the first time around, but with slightly longer steep times.

I’m drinking this while greedily scarfing down some rye bread basically slathered with creamy spinach dip. There’s actually a kind of funny story to that, too. When I got off from work and I could think about was Safeway Deli’s creamy spinach dip so I stopped by the Safeway in my mall and picked up a tub of it. However, when I was going through check out I felt highly judged by the sales clerk for only buying spinach dip so I panicked and blurted out “it’s for my highly pregnant roommate”.

For those who don’t know, my roommate is definitely not fit to be a parent. Also, he happens to be, well, a he. So, when I got home today with my spinach dip I broke the (rather shocking) news to Tre that he was with child. He took it better than expected ;P

Anyway, I think this pairs nicely with the spinach dipped bread (dear lord, I’m on pieces number six – I really need to stop, especially since Tre ordered Thai food and got a vegetarian stir fry for me). The tea itself holds up extraordinarily well for the second steep and tastes almost exactly as flavourful which makes me happy I didn’t just toss the leaf. It’s less “gummy” in taste today, though. Really, it’s more like a strawberry preserve or jam. So, slightly more natural tasting.

CharlotteZero

Haha…I hope you told your roommate what you told the cashier…

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CharlotteZero

Haha…I hope you told your roommate what you told the cashier…

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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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