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Quick little blast of tasting notes for tonight;

I work very early in the morning tomorrow (like I did today and will the day after tomorrow) so I need to get some sleep pronto; but I wont feel good about myself if I’m adding to my queue so I need to write notes for as many (if not more) teas that I drank today. That way, at least, my queue stays the same number instead of growing.

Today’s word of the day was: Proliferate. Which means to grow or increase in number rapidly. My use of this one today is simply that I hope the number of backlogged tasting notes in my queue doesn’t proliferate. And, because I’m not totally sure if I’ll be writing tomorrow – here’s tomorrow’s word of the day so you can all get a head start on that too!

So for January 15th: Telecommute. Telecommute means to work at home by the use of an electronic link up with a central office. Definitely not sure how I’m going to use that one tomorrow!

As for the ‘tea’; back when I had this one I prepared it like I would a cup of instant hot chocolate, and then added in a little splash of Southern Butter Pecan creamer. Not a lot though; I wanted to add more flavour to the tea but not overwhelm or dominate it. As would be expected with creamer added in; this was rather creamy, with a silky, soft mouthfeel. I picked up on the spices from the “Chai” – clove, ginger and cinnamon mostly, but it was gentle and non-intrusive.

Like the Elephant Chai version of this with vanilla I’m reminded of ginger bread or ginger snaps a little bit but this blend is less naturally sweet and does have a very light buttery vegetal quality from the green base. It’s not a massive distinction though. With the flavouring from the creamer the nuttier notes of the green base were drastically played up; it worked well!

I want to continue to experiment with this one, but not as a drink. I’m thinking more like a “seasoning”; I wonder if I could turn it into a ‘rub’ of sorts (though I don’t eat meat or seafood so not sure what I’d rub it onto) or use it as a popcorn topping!? Thoughts to ponder.

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Bio

Hello;

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, Gongfu…

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 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, 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
Brass Mouse: Stilton

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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