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Last of my custom teas!

I tried to save the one that I thought would be best for last; the dry leaf for this one smells practically orgasmic. It’s the creamiest, richest smelling pineapple scent ever and I’m basically losing my mind over it.

I’m doing my first tasting in the Tea Press because I wanted to take it with while we spent the day running errands – mostly that meant going to various pet stores. We went to a normal one so I could bulk up on treats and essentials for Eilert and Wasabi and then to one that specializes in reptiles so that my sister could spend a few hours handling the different snakes in preparation for getting one of her own.

Several times today I referred to this as “Pineapple Creme Brulee” instead of its actual name – which is both kind of sad, because I am the one who named it, but also just a testament to how accurate the flavour is to what I wanted/had envisioned.

So, this is really rich and creamy and the custard and brown sugar flavours I wanted in it to kind of recreate the creme brulee aspect really come through very nicely. If this company would allow you to use four flavour extracts I would have chosen vanilla to just tie it together a little more/make it a silkier/smoother flavour but for what it is the flavour is well executed and accurate. The pineapple is REALLY amazing! It’s very strong, and easily the dominant flavour in the whole cup – for people like my boyfriend, who hates pineapple, that COULD be a big turn off but I’m totally eating it up. It’s very rich and sweet, and leans a bit more to the confectionery/candy side of pineapple that a super realistic/natural interpretation of the fruit: what it actually reminds me of the most is Jones’ Pineapple Cream Soda! Sweeter pineapple works in the case of a dish like creme brulee, though.

My ‘accent’ ingredients also play their part: the cinnamon is softly present and I think works to bridge what might have otherwise been an awkward gap between the confectionery elements and the fruits. This is a smoother transition and blend of those flavours. The lemon is also just a little bit present, and I think keeps the pineapple from being a little too candy like. Didn’t get much of the carob, but that’s ok! The flavour was still quite nice.

So yeah, pineapple creme brulee tea was a win!

VariaTEA

This one sounds wonderful

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VariaTEA

This one sounds wonderful

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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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