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Roswell Strange drank Colombia Bitaco Green Tea by What-Cha

15973 tasting notes

From the Regional Group Buy.

I set this one aside to drink today, and the timing of my Gong Fu session just happened to line up with when the Pumpkin Earl Grey bread that I baked today came out of the oven, so I wound up with a somewhat unintentional pairing of the two.

I think this is my first green tea from Columbia; I have to say I’m definitely looking forward to the Columbian Black tea over the green but I’m down to try just about anything once. Before I started eating the bread, my impression of this tea was sort of neutral at best? I found it rather grassy, but in a sort of lawn clippings/less sweet way? If that makes any sort of sense? Essentially – it was grassy but not so much a sweet or pleasant grass note. Also a bit smoky in the top of the sip, with a somewhat creamy finish. Very interesting overall; probably a bit closer to a Chinese style green over a Japanese just in flavour. Not really my sort of thing, though.

However, pairing it with the pumpkin EG bread was a game changer though because the bread was really rich and sweet, and covered a lot of the unpleasant grass notes I was getting. What it didn’t cover was the smoke note though, and that tasted wonderful alongside the pumpkin and citrus/bergamot. Lovely pairing of sweet and smoky!

Unfortunately, you can’t really commit to a tea on the condition you’re always going to be drinking it whilst eating Pumpkin Earl Grey bread because that means always needing to have PEG around and I just can’t ensure that’ll happen. So, I’m gonna have to play with the rest of the sample (maybe Western style) to see if I can enjoy it any better without the food pairing.

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Daylon R Thomas
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The black has a very strong licorice/anise taste.

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Daylon R Thomas
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The black has a very strong licorice/anise taste.

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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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