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Sipdown (110)!

Since Tea Ave. is running a free shipping promo right now I took advantage of that to place an order for the one blend I really wanted more of after initially sampling/reviewing some of their blends. This was an added sample from that order which has already arrived after only four days passing! I think that may actually be a new record for the fastest time I’ve received a tea order!

While Tea Ave. does let you specify what you’d like to sample I left that field of the order form blank and so they chose for me. Two of three samples were new to me, and one a repeat – though as I’ve been pretty impressed with all of their teas I’ve tried I’m far from disappointed about that. This sample came in sachet form, though not all three did. It’s the first time I’ve tried one of their blends in a sachet; I always have mixed feelings about teabags/sachets because I LOVE the convenience but think that most sachets don’t generally offer enough room for leaf expansion – which is definitely a bigger issue with oolong. Though in this case the sachet is very large, and that turned out to not be an issue at all.

I did two infusions of this tea, both turned out to taste very similar so I wont do a flavour summary for each like I tend to do when I steep the same tea several times. I thought the liquor was very light and gentle with an incredibly smooth and silky mouthfeel that made for really easy, calm sipping. The dominant note – though in this case dominant just means “most present” because nothing about this blend was harsh, was honey and it was the right level of sweet but natural and not cloying. Supporting notes were fresh picked Spring flowers, hay, and a soft, roasty note that reminded me of just barely toasted bread. I’d describe the overall combination as ‘ambrosia’.

I do think this was a little watery, and had it not tasted quite as diluted I’d be all over this blend – but it was incredibly pleasant for what it is as well, and a really nice balance between a greener, more vegetal oolong and a heavily roasted, mineral tasting more oxidized one.

I’m happy to have tried it!

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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, 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 at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

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

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