drank Raspberry Licky Legs by T2
8608 tasting notes

Sipdown (621)!

Ok – I’m just gonna say it, Raspberry Licky Legs is a terrible tea name. It just sounds revolting. Is that an actual thing in Australia? Like a candy or something!? I’m imaging that the ‘licky’ in ‘licky legs’ is supposed to be like licorice since I’ve seen that done by other tea companies – but it’s still unfortunate.

This was a weird tea, regardless of the name, though – the dry leaf smelled really nice: a bright raspberry note with the sweetness of licorice making it pop a little more, without being too licorice. Kind of reminded me of the smell of Red Vines, but more raspberry? However, steeped up there was a very strange savory/brothy element to the infusion that really through me for a loop – like drinking an infusion of very sweet, smooth liquid raspberry flavoured red licorice if someone had spilled just a bit of chicken noodle soup in the cup. Started off good, then just moved to a very weird place. Also some floral chamomile notes; which felt out of place too and just aren’t my thing in general.

Thanks for sharing this one VariaTEA – it was an interesting experience, and a really unique tea but I just don’t think it’s for me.

Roswell Strange

Commenting to add that I just saw the tin art for this tea, on the Steepster entry for it, and that put me through a whole rollercoaster of other emotions. It’s generally a pretty cool design, but the birds(?) definitely have a testicle like appearance at a glance…

derk

Fitting if the contents were teabags.

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Roswell Strange

Commenting to add that I just saw the tin art for this tea, on the Steepster entry for it, and that put me through a whole rollercoaster of other emotions. It’s generally a pretty cool design, but the birds(?) definitely have a testicle like appearance at a glance…

derk

Fitting if the contents were teabags.

Login or sign up to leave a comment.

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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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