70
drank Hot Chocolate by DAVIDsTEA
16975 tasting notes

Second from the Winter Collection.

This is very, very sweet! I mean, you brew it up and you can instantly tell that it’s been presweetened. Personally, I really dislike when companies sweeten my tea for me: as someone who never adds sugar to conventional hot cups of tea (the only time I add sugar is when I’m making tea soda) it’s a big turn off. That said; I can’t taste Stevia at all so the addition of it here isn’t a massive turn off. It’s one of the reasons DT’s Blueberry Jam is one of my favourites – I’ve been apparently blessed with a Stevia immunity. Sorry Stevia haters: It didn’t choose this life, it chose me! I can, to some extent, appreciate why DT added sweetener to this tea hot chocolate is a sweet drink even if I don’t appreciate the act itself. Intentions can be quite different than the result of acting upon them.

Sweetness aside: the chocolate notes are also wicked strong which seems appropriate given what the tea is aiming to be. If you dislike chocolate teas, well, what are you even doing drinking this one? It’s obviously a tea made for chocolate lovers. And I mean lovers: there’s chocolate chips, flakes, and nibs. A trifecta of chocolate! It would take milk so well, right? Right.

Finally, the base: admittedly the Pu’erh base was what initially drew me into the blend. I’ve been trying to really ease in to drinking Pu’erh lately in whatever way I can. Flavoured, straight, blended, whatever. I’m doing my best to be open to it. Mostly, the base is covered up by the general sweetness and creamy, rich chocolate notes. However, there is a mild earthiness which I think only serves to keep this from crossing the line into cloying levels of sugary goodness. Instead of crossing it, it merely hugs it insanely closely. Like, creepy Uncle hugs that last too long and are too tight. That kind of hug.

Overall – I applaud the tea for tasting exactly like what it’s named after. I’d likely drink it again if I was really in the mood for something chocolate/sweet but there’s not a chance this will be finding a permanent spot in my cupboard. It’s too different from my normal tastes/tea drinking habits.

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Bio

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

I am a mid-twenties tea addict, blogger, and all around nerd. 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/prepared 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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.

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.

Location

Montreal, QC, CA

Website

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

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