69
drank Old Whitey by White 2 Tea
8615 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.

Cameron B.

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

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.

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

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. 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 – those 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 Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old 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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https://www.instagram.com/ros...

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