Tasting note 7500!!! Whhaaaaatttt!

Stopped by Camellia Sinensis after work yesterday; I picked up a yixing pot as a birthday present for myself and a teacup, along with some tea.

This was something that a coworker of mine actually really likes from Camellia Sinensis and I had never tried it so I told her that if they still had it in stock I’d pick some up to try. It actually smelled delicious from the tin, which made me even more interested in trying it. I’m sipping on the very last bit of a mug of it currently and it’s been super tasty but also just a touch weird. I’m finding it very full bodied, brisk, and malty – but the thing that’s most prominent to me is how much it reminds me of Orange Chicken.

Let me clarify; I’ve never actually had ‘real’ orange chicken since I’ve been a vegetarian since I was like nine years old – but there’s a company that makes a Vegan “Orange Chicken” and it’s my absolute favourite “instant” vegetarian/vegan dish that I’ve ever had. I eat it probably once a week. This doesn’t taste at all like the fake chicken, but it’s startlingly similar to the mandarin/orange sauce. Sweet, but also savory and softly spiced – orange notes, some warming spices (ginger, cumin maybe?), heck even a hint of something that reminds me of the garlic in that sauce. It’s SO GOOD though; the perfect mesh of fruity notes and savory elements in a black tea.

I’m not sure if this is what my coworker is getting from the tea that she likes so much, but regardless I’m very happy that she recommended this tea to me as it’s pretty incredible.

Evol Ving Ness

Hey, happy birthday to you, Ms. Strange!

And congrats on all that tea drinking!

mrmopar

Go Ros!

Kittenna

3/4 of the way to 10,000! Impressive :D

Roswell Strange

Someday I’d like to go back and figure out when my 1st tasting note was, then do the math and find out what my average number of tasting notes per day, month, and year works out to be – it’s definitely more than 1,000 yearly since I’ve only been drinking tea for six(ish) years.

Mastress Alita

Congrats on 7.5k! I’ve had black teas that reminded me of orange chicken sauces or sweet and sour sauce, as well. It’s a very tasty flavor note!

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Evol Ving Ness

Hey, happy birthday to you, Ms. Strange!

And congrats on all that tea drinking!

mrmopar

Go Ros!

Kittenna

3/4 of the way to 10,000! Impressive :D

Roswell Strange

Someday I’d like to go back and figure out when my 1st tasting note was, then do the math and find out what my average number of tasting notes per day, month, and year works out to be – it’s definitely more than 1,000 yearly since I’ve only been drinking tea for six(ish) years.

Mastress Alita

Congrats on 7.5k! I’ve had black teas that reminded me of orange chicken sauces or sweet and sour sauce, as well. It’s a very tasty flavor note!

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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 – 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

Website

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

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