56

Sipdown (201/203)!

This is the last of yesterday’s backlog I’m going to be able to squeak in a write up for, at least for today. I need to go get ready for my interview and eat something. Still, I made a nice(ish) dent in it!

I finished this off quickly because I could see the sipdown potential and was not worried about hoarding it. The last was prepped in a timolino to allow for the little extra bit of leaf, and I mixed in some milk just like I had pondered doing earlier this week.

I was actually less impressed this time around and thought this mug worth taste rather burnt/bitter, and almost had unwelcome notes of cinnamon. Despite maintaining a “cookie like” taste, this was not so delicious and the milk did nothing to help at all. I finished the whole thing in the hope that by the time it cooled down a little it’d be better (just slowly sipping at it in the mean time), but it never did and in hindsight I think I should have just dumped it and saved myself some time.

I’m going to lower my rating.

keychange

Good luck today!!

VariaTEA

Good luck!! And I am sorry this wasn’t good. I had a lot of the same issues with it as you did. Luckily I was able to send it to Josie Jade who seems to really enjoy it.

OMGsrsly

Fingers crossed with the interview!

Roswell Strange

Interview didn’t go too well, but as soon as I got there I kind of knew it wouldn’t. The staff was all East Indian employees, and all eight other candidates besides myself were also East Indian and all seemed to know one another/the staff. Oh well, just gotta keep looking.

OMGsrsly

That is weird. I always wonder why they interview people when that happens. I’ve had a couple interviews like that.

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Comments

keychange

Good luck today!!

VariaTEA

Good luck!! And I am sorry this wasn’t good. I had a lot of the same issues with it as you did. Luckily I was able to send it to Josie Jade who seems to really enjoy it.

OMGsrsly

Fingers crossed with the interview!

Roswell Strange

Interview didn’t go too well, but as soon as I got there I kind of knew it wouldn’t. The staff was all East Indian employees, and all eight other candidates besides myself were also East Indian and all seemed to know one another/the staff. Oh well, just gotta keep looking.

OMGsrsly

That is weird. I always wonder why they interview people when that happens. I’ve had a couple interviews like that.

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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 twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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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