(Ok, before we get into the backlogged tasting notes from my queue Imma have a mini rant about my kinda crappy day)

I just tipped over a bowl of Cinnamon Toast Crunch all over my lap. There’s milk everywhereeee…

God damn it!

Just the cherry on top of a roller coaster of a day, I suppose? It started off with me sleeping through my alarm, which was set for 8AM today. When did I wake up? 10:10AM. When did I start work? 10:30AM. Thankfully I live very close to work, so I wound up only being 5 minutes late – but I had to skip a shower, breakfast, and making tea for work. I spent the whole day paranoid that I smelled funny.

And then, upon getting to work I was written up because, I guess, when I closed the store last night I forgot to fully turn the latch on the door to lock the store. I half turned it, but since it wasn’t completely turned it was a security risk. Blah. If they say I did it, I did it – but I just can’t imagine not fully locking up. Oh well. Still, not a pleasant experience today.

And then, my card got declined on break when I was grocery shopping which was really embarrassing. The clerk was super chill about it; but I felt like I had basically just wasted not only the clerk’s time, but my break too which sucked. I got home and figured out why my card got declined though; today is Sunday and I’ve been so out of is this week I thought it was Saturday – I have a “savings” feature on my account that every Sunday morning at 10AM my account automatically transfers $100 from my spendings account to my savings – and it just so happens this week I had only a few dollars on top of that usual 100. Blerg. If I had realized what day it was, I could have transferred it back into spendings before leaving for work.

So yeah…


So, this was a cold brew – and one I was really excited about. This blend comes from Anlina courtesy of the secret pumpkin swap. I think it was super thoughtful of her to include a bunch of cranberry teas (as well as other flavours I love) for me to try; that’s the element of this one that really gets me pumped about it! And, cold brew seemed like the natural route to take with prep.

Unfortunately, I didn’t record any notes for this one after I drank it (I think it was on one of the days where I was just exhausted and basically collapsed onto the couch straight after giving home, and went right to sleep) so I’m writing based off vague recollection. That said, I remember really liking this and thinking it was surprisingly sweet and juice like – cranberry always surprises me in tea; it’s never as tart as I think it’s going to be.

If I’m remembering correctly, both the apple and cranberry were present, though the cranberry slightly more so. I think the apple leaned more heavily on the “red” side of the fruit. I don’t recall that more tart/crisp green apple flavour. And, speaking or tartness – I really don’t recall any overwhelming hibiscus flavour in this. For me, at least, the hibby was on its best behaviour.

So really, gotta make this again sometime soon because I want to really, properly review it! This make shift rant/review combo isn’t cutting it, for me. Because I know there were other things I noticed when I drank this, and now I can’t remember the specifics. Smeh.


oh no…. I had one of those days a few weeks back right after I came home from the hospital and husband was out working. I hope today brings many unexpected smiles to make up for the messiness of yesterday.


Sorry to hear you had such a bad day.


Hopefully the days coming up go much more smoothly for you.

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oh no…. I had one of those days a few weeks back right after I came home from the hospital and husband was out working. I hope today brings many unexpected smiles to make up for the messiness of yesterday.


Sorry to hear you had such a bad day.


Hopefully the days coming up go much more smoothly for you.

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Hello! My name is Kelly, though many people in the tea community call me Ros.

I am a twenty five year old 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/prepare 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

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.


Montreal, QC, CA



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