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Ok, so this was my big “new tea” today.

I bought it last week; and it comes in little mini-cakes. As it happens, these are my first Pu’Erh cakes which is intimidating in and of itself, except more scary still is that these come wrapped in the dried skin of a mandarin orange. I was so out of my depth figuring out how to open this fucker up to get to the tea without totally destroying and ruining the beautiful mandarin orange shell. The original plan was to send one of the cakes to VariaTEA and let her be the guinea pig testing it out, but I got impatient and wanted to try it today.

Anyway; there is a “seal” of sorts on the top so I kinda gently pried that open with one of the little pick things for walnuts and other Christmas type nut things (not a nut cracker; but the thing that helps get the nut out of the shell?). That part went well enough. After that though, uhhh…

Gotta note; this cake smells amazing! Surprisingly fresh and with this really nice sweet orange scent that fills the room in a very comforting way.

Using the little nut pick thing I did my absolute best to gently pick apart some of the leaf to make my cup; it was sorta hard to do with the tough Mandarin shell really limiting the amount of exposed tea and it made a bit of a mess but eventually I “found my groove” and got a good amount of tea loose and in decent shape. From there, I did a quick wash and then steeped my tea!

This is a white Pu’Erh and, to be honest, I’m not very experienced in Pu’Erh (as my horrible technique tonight likely demonstrates) so I’m not entirely sure what significant flavour difference that has or if the technical side of things (aging, storage, whatever else makes Pu’erh Pu’Erh) is really any different. But my observation was that this was much, much lighter and smoother than any Pu’Erh I’ve ever had – and definitely not as earthy or raw as I’ve become accustomed to.

What it was, was very natural with really beautiful and serene notes of sweet hay, mandarin/orange, and honey. While the process of making the cup was messy, this actual result was anything but; very feminine and soft while still full bodied. I’m really happy I decided to push my comfort zone and pick this one up; and I look forward to the journey I’m sure I’ll be taking with it.

Preparation
205 °F / 96 °C 1 min, 30 sec

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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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