77
drank Eva by Bristol Chai
16790 tasting notes

So, yesterday I met up with a coworker to go out for chai/brunch at Bristol Chai. I might be wrong here, but I believe Bristol Chai is either owned/run by Camellia Sinensis, or in partnership with them? Either way, CS has its hands in the cookie jar in at least some capacity. The bar carries five different chais, each with their own sort of “twist” to them and they’re personified by different animal characters on the packaging, with a name such as “Arthur” or “Eva”, etc…

Now, I’m not the biggest chai fan in the world – but I still wanted to check this place out at least once, just to be able to say that I have. Besides, yesterday was a highly rainy and chilly day so chai seemed like the perfect comfort/cozy drink for the weather. I think a lot of people had the same idea too, a great number of people came into the cafe while we were there to get a chai latte to go or to sit down and find some temporary respite from the weather.

I was pretty sure I was going to order either Scarlet or Clark as my drink; the first is a rooibos based chai with orange and the second is a chai with chocolate. Even Winston seemed appealing because of the high level of clove in the mix. However, at the last minute I remember that my boss had told me that if I ever stopped by Bristol Chai I should get Eva – in his opinion, that’s the best option. Now, Eva is the chai with a green tea base, as well as a whole lot of turmeric in it. So, it’s pretty outside what I normally enjoy in a good cup of chai. I went for it anyway though, and ordered an Eva Latte.

I was actually surprised by how much I enjoyed this; it’s not super obviously green since there’s a lot of strong spice notes that cover up an nuances in the base of the tea. What that leaves is essentially a very turmeric heavy chai, with a fair bit of cardamom and ginger notes in the body. It works though; by some miracle all of those spices clicked together for me and made a very smooth, pleasantly spicy and warming cup of chai. Now, I wouldn’t go out any buy it since I think a big influence on why this worked for me today was the weather outside – but I definitely felt satisfied with the order I had made.

We also grabbed food, and I went for a grilled cheese sandwich with caramelized onions, leeks, and dates – and while it was incredibly rich, it was also so good. Like, my experience thus far is that Montreal’s Sandwich game is on point. So many great sandwiches…

Photos: https://www.instagram.com/p/Br8dQQtlJKu/

So yeah, that was my experience at Bristol Chai! I guess at least somewhat surprisingly, as an outspoken Chai skeptic, I would go again! I can always order something outside of chai, as they do offer Matcha Lattes or London Fogs – and the food/aesthetics were super awesome. Really nice spot.

VariaTEA

Santrapol had some amazing sandwiches if you like cream cheese and it’s a really cool atmosphere, especially in the summertime because it has an awesome patio.

VariaTEA

http://santropol.com/sandwiches/ I loved pepper island and killer tomato but all are great

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VariaTEA

Santrapol had some amazing sandwiches if you like cream cheese and it’s a really cool atmosphere, especially in the summertime because it has an awesome patio.

VariaTEA

http://santropol.com/sandwiches/ I loved pepper island and killer tomato but all are great

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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.

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Montreal, QC, CA

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https://www.instagram.com/ros...

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