81
drank 2016 Trap Bird by White2Tea
9592 tasting notes

Sipping away at a Western style mug of this one currently. It’s going to be my last tea of the night; I just wanted something to drink while working on some reviews and Shou actually makes me sort of sleepy so it works as a before bed tea too.

I’m struck by how clean and smooth this one is, with a really thick and almost syrupy seeming mouthfeel. The balance between sweet and umami notes is also really nice; I can see it being even better if you were Gong Fu-ing as well! Main note I pick up on is wood, like cedar/pine. However, other notes are a sort of ‘semi salted’ Earth note, sweet smoke, and raisins/prune. More of those raisin notes in the top of the sip than anywhere else, with the more umami aspects coming out in the finish.

It almost seems like this would be a waste of the tea itself, but I can imagine this making a bomb as fuck soup stock or broth. Toss in like a handful of onions/shallots, some celery, carrot, pinch of brown sugar, and firm cubed tofu and you’d have an awesome dish. If I end up liking the rest of my sample Gong Fu enough to cake this, then I’ll try that out – but if I’m just gonna be working with this sample amount then I’ll leave this as an idea untested…

Mastress Alita

I can’t use the little flavor packets that come with ramen because they contain MSG which is one of my migraine triggers, so I actually use tea as the broth in my ramen and it works very well! I’ll have to put this one on my list. At the moment I’ve been using very lemon-gingery/fennel teas.

Roswell Strange

I like Genmaicha, Houjicha, and Matcha a lot used as broth; fennel sounds like it’d be right up my alley though so I’ll add that one to my list! ;)

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Mastress Alita

I can’t use the little flavor packets that come with ramen because they contain MSG which is one of my migraine triggers, so I actually use tea as the broth in my ramen and it works very well! I’ll have to put this one on my list. At the moment I’ve been using very lemon-gingery/fennel teas.

Roswell Strange

I like Genmaicha, Houjicha, and Matcha a lot used as broth; fennel sounds like it’d be right up my alley though so I’ll add that one to my list! ;)

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Hello! My name is Kelly, though many people in the tea community call me Ros.

I am a twenty five year old tea addict, blogger, and all around tea geek. 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/prepare 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 preperation 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.

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.

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

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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