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Roswell Strange drank Red Velvet Cake by DAVIDsTEA

16002 tasting notes

Revisited this one the other night on shift…

It’s been probably close to three years since I had it. I went through a lot of it back then because I’d blindly purchased 100g before I’d tried it – this was back during that time when I definitely didn’t know any better. Turns out I hated it, so getting through that 100g was a nightmare.

I drank this as an iced latte the other night when I had it which is definitely a totally new style of preparation compared to any other way I had tried it previously. I’m pretty sure, back then, I didn’t even know that “Iced Latte” was a thing you could do with tea.

Let’s be real though, this is chocolate cake flavoured because that’s essentially all that Red Velvet is: chocolate cake dyed red. It’s the most dumb cake flavour there is because people get so incredibly hyped about it when it’s just “cool looking chocolate” that even typically costs more money because it’s cool/trendy or whatever. The only thing that even remotely makes red velvet unique/different in my opinion is the cream cheese frosting it’s often paired with – and this tea doesn’t make much of an effort to replicate that. So that’s part of why I disliked this one so greatly three years back – the other part being that it tasted very artificial/chemical to me.

However, that said, as an iced latte I didn’t mind it that much if I only thought of it as a “chocolate” flavour. I mean, it wasn’t some big moment of “Oh no! What have I been missing!? This tea is changing my life!” but more of a “Well, I guess this isn’t quite as bad as I’ve mentally painted it to be”. Not nearly as artificial, for one thing. Really though, it’s basically just simple, creamy chocolate.

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.

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Evol Ving Ness
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hahahaha—this post makes me happy.

HNY to you, Ms. Strange!

hawkband1
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I’m with you on the puzzlement on red velvet cake. It’s just chocolate cake with a ton of red food dye.

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Evol Ving Ness
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hahahaha—this post makes me happy.

HNY to you, Ms. Strange!

hawkband1
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I’m with you on the puzzlement on red velvet cake. It’s just chocolate cake with a ton of red food dye.

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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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