(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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My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – the only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. 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, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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

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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