drank Peach Matcha by DAVIDsTEA
8997 tasting notes

Merry Christmas Steepster!!

I made myself a giant breakfast in bed today, for no particular reason other than it’s Christmas and I wanted to make something more elaborate with the free time I had this morning. So I made over easy eggs with cheese and chives, some hashbrowns cooked in sesame oil (new cooking obsession, for sure) and topped with a mango salsa, and a bagel with some peach matcha infused marscapone for my “cream cheese” type spread.

The whole meal was delicious, but a highlight was definitely the bagel. This isn’t the first time that I’ve made a sort of matcha cream cheese, but it’s the first time I’ve used marscapone as my cheese of choice. I like it a lot as a bagel topping even when there isn’t matcha in it – it’s very light and airy, and super creamy. The peach was a great addition though because it added a lot more flavor to the topping, but maintained that insane freshness/airy quality and the out of this world level of creamy taste.

My instant thought upon finishing it was that I needed to make more, but with strawberry matcha and blueberry matcha. Of course – I didn’t: no one needs three bagels in one morning. However, definitely something that I’m going to be keeping in mind for the rest of my breakfast prep during my vacation…

Also; total side bar but what is it with Montreal and Blueberry Bagels!? For a city that is kind of known for having amazing bagel-game, I can’t seem to find a blueberry bagel in this damn city to save my life! I fucking love blueberry bagels and I’m definitely feeling quite sad without having any in my life right now. Common Montreal!

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.

Cameron B.

Merry Christmas!

I am also obsessed with sesame oil. Also salted sesame seeds (roast sesame seeds and then mix with salt water, then evaporate the water). I cook a lot of Japanese, but those two ingredients carry over into other cuisines as well!

Evol Ving Ness

Merry Christmas to you, Ms. Strange! And to you, Cameron B! (Thanks for the sesame seed tip. I’ll be putting that in my toolbox.)

VariaTEA

Fairmont makes them and while I dont love Montreal style bagels, a fresh blueberry bagel from fairmont is awesome!

Nattie

Merry Christmas!! That breakfast sounds AMAZING!

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Cameron B.

Merry Christmas!

I am also obsessed with sesame oil. Also salted sesame seeds (roast sesame seeds and then mix with salt water, then evaporate the water). I cook a lot of Japanese, but those two ingredients carry over into other cuisines as well!

Evol Ving Ness

Merry Christmas to you, Ms. Strange! And to you, Cameron B! (Thanks for the sesame seed tip. I’ll be putting that in my toolbox.)

VariaTEA

Fairmont makes them and while I dont love Montreal style bagels, a fresh blueberry bagel from fairmont is awesome!

Nattie

Merry Christmas!! That breakfast sounds AMAZING!

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Bio

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, Gong Fu…

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 Gong Fu. 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

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

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