Cold Brew Sipdown (341)!

So, Story of Me Tea recently had a thing where they’d send you three free cold brew/iced tea samples for just the cost of shipping – and after browsing the site I saw three teas that interested me enough to try it out.

What drew me to this one was that it’s essentially just a straight rhubarb flavoured tea. You really don’t see a lot of those, and I like rhubarb a lot so anything that leans really heavily into that flavour is something I can probably get on board with. When I cracked open the sealed packet I saw that the tea is premeasured out to be made into ice tea inside of a “teabag”, although the leaf itself is still whole loose leaf and not anything like dust/fannings. It smelled incredible too; a very, very bright and sweet jammy rhubarb taste.

Now that I’ve strained it and am sipping on it now, I’m enjoying overall for the most part. The top notes and body are very rhubarb heavy; it’s sweet and tart, and comes off like real, natural rhubarb fruit that’s almost been made into a sort of jam or preserve. There’s also a bit of butteryness and roasty notes from the oolong base. If I had been able to leave the flavour just at that, it would have been totally lovely and delicious. Unfortunately, that’s not where things ended though…

The finish of this one is so incredibly sharp and sour; it’s grassy in all the ways that a tea shouldn’t be grassy. Just harsh, and piercing and unpleasant and unfortunately very long lasting/lingering into the aftertaste. It completely ruined the lovely rhubarb flavour, and left me feeling almost nauseous with just how intense it was overall.

And now I don’t even have the rest of the pitcher to try and tinker with the find a way to make it work because I set the pitcher down on the kitchen island and one of our cats jumped up and knocked the whole thing over. I guess he wasn’t a fan of it either…

So, I’m finishing my glass of this one feeling like this started off with so much promise but ultimately feeling pretty let down by what I ended up getting. I’d probably try it again and just experiment with the brew time, but only if I didn’t have to pay to do so. Personally, with how awful that sour grassy flavour was I can’t see myself at all spending money to possibly just recreate the same thing.

What a shame.

Flavors: Cut Grass, Grass, Rhubarb, Sour


Their mango green tea was nice

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Their mango green tea was nice

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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.


Montreal, QC, CA



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