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Sipdown (457)!

Finished this free sample hot with milk today. I was initially excited about the idea of a spiced hot chocolate/cinnamon hot chocolate – but that was when I thought the spice was coming from just cinnamon. As soon as I tasted this one, I immediately got the fiery kick of chili pepper in the mix and it was just a little bit too much for my delicate white people taste buds.

Seriously; I got hiccups from the spice…

Also, I didn’t think there was enough chocolate in here to actually make for a convincing cup of ‘hot chocolate’ inspired tea. Ignoring the over bearing spices, it just wasn’t rich enough in the chocolate department to be satisfying. I don’t know; maybe this one would work for some people but for me at least it was a fairly big miss overall. Like, still drinkable and not bad – just not something I’d revisit again/pay money for.

VariaTEA

I loled at “delicate white people taste buds”.

Roswell Strange

It’s very true, though.

VariaTEA

Lol I am ginger so people assume I have the epitome of white people taste buds even though I can actually handle a lot of spice. I went to an Indian restaurant once with my friend from Pakistan and you can choose the spice level of your dishes and she kept saying how hot their food was and I said that’s fine so we ordered our food on the spicier side and the waitress looked at me and was like “ok” and then the food came and wasn’t spicy at all lol

Lauren | A Quarter to Tea

I need to learn how to turn down the spice. My father-in-law complains when we make him chili too – haha! I’m not as bad as a friend of mine, though. He (
(is very surprisingly super white) goes into Indian restaurants and asks if they can ‘make him cry’.

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VariaTEA

I loled at “delicate white people taste buds”.

Roswell Strange

It’s very true, though.

VariaTEA

Lol I am ginger so people assume I have the epitome of white people taste buds even though I can actually handle a lot of spice. I went to an Indian restaurant once with my friend from Pakistan and you can choose the spice level of your dishes and she kept saying how hot their food was and I said that’s fine so we ordered our food on the spicier side and the waitress looked at me and was like “ok” and then the food came and wasn’t spicy at all lol

Lauren | A Quarter to Tea

I need to learn how to turn down the spice. My father-in-law complains when we make him chili too – haha! I’m not as bad as a friend of mine, though. He (
(is very surprisingly super white) goes into Indian restaurants and asks if they can ‘make him cry’.

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Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gongfu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – the only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

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, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

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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