95

So I’ve actually never had the treat for which this tea is named and inspired by, but it sounds absolutely delicious and I really, really found the name of this tea very compelling so I figured this one was absolutely worth a try.

And honestly, it’s phenomenal. Probably the best creation by 52teas that I’ve tried in a LONG time – and I’m definitely including my reblend in that list as well.

It’s just this wonderful, rich and full bodied dessert-type tea that hits the pastry nail right on the head. Personally, I’m drawing a lot of waffle-y, sweet, maple and nutty type notes from this one. Having never tried Ho-dduk before I can’t speak to the accuracy, but in addition to those maple and waffle notes I also I get hardcore pecan pie or butter tart vibes from this (and lord knows I love pecans) crossed with kind of Elephant Ear like pastry? You know, light and fluffly dusted with lots and lots of powdered sugar and cinnamon. The stuff you get hot at the carnival or as street food. Mmm!

No song pairing for this one; I got too caught up in the cup and I never found a song to pair it with before I’d finished it. Here’s a hilarious video instead, though:

https://www.facebook.com/viralthread/videos/553731768149858/

VariaTEA

Elephant ears <3

Rasseru

first Tea eggs, now Ho-dduks…? much new food

Super Starling!

DUCK DUCK GOOSE. OH GOD. I was looking at the name for a while trying to figure out where “Goose” fit in. The name is so clever. Adding this to my cart.

Evol Ving Ness

Err, wow. This one sounds scrumptious.

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Comments

VariaTEA

Elephant ears <3

Rasseru

first Tea eggs, now Ho-dduks…? much new food

Super Starling!

DUCK DUCK GOOSE. OH GOD. I was looking at the name for a while trying to figure out where “Goose” fit in. The name is so clever. Adding this to my cart.

Evol Ving Ness

Err, wow. This one sounds scrumptious.

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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 twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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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