84
drank Eggnog Yunan by 52teas
8589 tasting notes

Cold Brew Sipdown (132)!

Thank you VariaTEA for the sample! I actually was surprised by just how much I really, genuinely liked this one. I finished the 25 oz. of it I had cold brewed in maybe five minutes? I mean, essentially I was just chugging. I don’t know if I’ve felt that passionate about a cold brewed tea all month, honestly. Like, I’ve drank some good things this month but that was shockingly super delightful and smooth.

First things first, I have to say that I was worried this would have far too much cinnamon and it’d taste drying. Like a tea version of the cinnamon challenge. I mean, that’s certainly the impression I got from the dry smell. However, both the cinnamon and the nutmeg were wonderful. In fact, I definitely tasted a lot more nutmeg than cinnamon. As well, I definitely got that sweet, eggy note that is obviously intended to be eggnog. Actually, though, in combination with the cinnamon and nutmeg and then sweet cocoa and malt notes from the base I have to say that while I 100% see where the “Eggnog” is coming from I’m reminded a lot more of French Toast. In fact, in many ways this reminds me of Liquid Proust’s French Toast Dianhong but with much more nutmeg and less vanilla/cream. I don’t know if you can call that a criticism, but if you can it’s probably my only one. I found this super, super enjoyable overall.

VariaTEA

Glad you enjoyed it as much as you did

Indigobloom

I’ve tried a few eggnog teas, and none have hit the nail on the head quite right. Maybe one day! :)

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Comments

VariaTEA

Glad you enjoyed it as much as you did

Indigobloom

I’ve tried a few eggnog teas, and none have hit the nail on the head quite right. Maybe one day! :)

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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 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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