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Roswell Strange drank Old Whitey by white2tea

16623 tasting notes

So, this was my first tea of 2019!

It’s not so much that I picked this specifically for my first tea – but I know I wanted to have something compressed and drink it Gong Fu because I usually like my “firsts” to have some sort of symbolic meaning. In this case, I’d like it to hopefully be representative of more of a shift towards drinking larger amounts of straight and traditional teas at home instead of just at work.

Apart from that, I chose this because I’ve owned this cake for like three years and never touched it & based on reviews it seemed like it would be acceptably with the champagne infused cheddar I had also purchased to start the year off with.

Around nine or ten steeps in total; and a hefty amount of cheese also consumed throughout the session. I did find that the tea wasn’t super “stand out” in terms of flavour; not anything wrong with it but I feel like I’ve also just had far better offerings from White2Tea in terms of the white teas that they carry. I found it fairly sweet and floral, with some stonefruit-like fruity elements in the undertones becoming more prominent throughout the session. I think I just wanted more “life” and brightness to the tea’s profile overall.

Cheese was also really good, though I didn’t find that the “champagne” in it was all too strong/clear. As tasty as it was, I felt like maybe it was more gimmicky and meant to rope people into buying it specifically for the thematic tie ins for NYE – just like it did for me.

I’m a sucker for a well put together symbolic gesture/theme.

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2 comments

Cameron B.
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I can’t help it, your note made me think of this: http://www.findchaffy.com/wp-content/uploads/2018/07/fc_art19-500×500.jpg XD

I’m with you – I’d like to drink more straight teas, too!

Nattie
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I can’t get past the name of this! Where I live (and sorry in advance for telling you this) to whitey is slang for to vomit.

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Cameron B.
Delete

I can’t help it, your note made me think of this: http://www.findchaffy.com/wp-content/uploads/2018/07/fc_art19-500×500.jpg XD

I’m with you – I’d like to drink more straight teas, too!

Nattie
Delete

I can’t get past the name of this! Where I live (and sorry in advance for telling you this) to whitey is slang for to vomit.

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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.

Location

Montreal, QC, CA

Website

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

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