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Sipdown (126)!

My cupboard number jumped up a bit today thanks to a surprise tea package from the best tea twin in the world, VariaTEA! I’ve already had fun trying out a few of the samples she sent and I’ve picked out a couple more to hopefully get to tomorrow on my day off.

This tea, however, comes from the also awesome MissB!

I don’t know how I felt about this one – I had only really casually read the package when I steeped it up and was also really only giving like a third of my full attention to it when I drank it so my observations for it probably aren’t super on point. For one thing, I definitely thought it was a green base when I drank it. It was just so light without any real notes characteristic of black tea that that’s the last place my mind went to. And, it’s not like Jasmine Greens are uncommon; I figured the ‘fancy’ aspect was the EG added – not the jasmine being adding to an EG.

Also, the jasmine was pretty light! Even without paying super close attention I know that it wasn’t a strong flavour. I think I smelled it more than anything else – but the flavour was very much citrusy (almost too citrusy; like orange peel or lemon peel) bergamot.

I don’t know – I guess I’d try it again while paying more attention, but as is I find it good but kind of lacking, especially now that I know it’s a black base and not a green base. Where’s the base support!?

Unrelated…

I stumbled upon this fun list thing earlier tonight:
http://www.listchallenges.com/the-food-list-challenge/checklist/3

I only got 18/100 though to be fair easily half if not more of the dishes are meat dishes and I haven’t had meat since I was nine – and I certainly wasn’t having snake as a nine year old. It’d be cool to find a vegetarian alternative checklist. How’d everyone else do? Some of the things on there certainly surprised me: Pistachio Ice Cream!? Yeah – it’s damn good (I have a tub in my fridge right now) but is it that unusual it needs to be included? The durian made me think of Fjellrev and Sil – that’s something you can both check off!

TheLastDodo

Fun list! I think I have an unfair advantage, going to culinary school and cooking for a living… I got 86/100! I have never had pistachio ice cream, squirrel or snake so there’s that…
Some of those things were definitely listed so that some people could have things to mark down, like sweet potato fries.

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TheLastDodo

Fun list! I think I have an unfair advantage, going to culinary school and cooking for a living… I got 86/100! I have never had pistachio ice cream, squirrel or snake so there’s that…
Some of those things were definitely listed so that some people could have things to mark down, like sweet potato fries.

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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, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those 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 Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old 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.

Location

Montreal, QC, CA

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https://www.instagram.com/ros...

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