Last of the “new” teas that came out today – though of course a bunch of teas came back to stores that were removed in the Spring as part of the seasonal wall flip at the start of the year. I wont list them all – but suffice to say that all the teas removed as part of the Seasonal Wall Flip (different than retired teas) have returned EXCEPT for these three:

Glitter & Gold
Chocolate Chili Chai
Coco Chai Rooibos

Those three were sadly retired – and both Banana Grapefruit and Juicy Orange were removed from the tea wall during this season’s core flip and they wont be returning next Spring/Summer. The other change, though minor comparatively, is that Spiced Apple was renamed to Baked Apple Chai – however the blend has not changed at all. Countess of Seville was also brought back, but only as a Web Exclusive.

This is also web exclusive, and like the revamped Oh Canada I struggle to call this a “new” tea because DT has carried a rooibos based Earl Grey in the past. However, this is a heavily modified version of that, meant to improve on the weak parts of the OG blend. I debated whether I wanted to update the existing Steepster page for the original or create a new one, and I opted to make a new one because they’re so drastically different from one another. I’m still not sure if that was the best choice, but it’s the one that felt right…

I was never a big drinker of the last Earl Grey Rooibos and my memory of it is a bit fuzzy – from what I can recall this is pretty similar to the original in terms of taste. I feel like this is more citrus-y – which is a weird statement to make because bergamot is a citrus, but I’m thinking more of a light/bright and fresh citrus rather than the very intense and somewhat floral citrus notes of bergamot. It’s close though – really close, I think fans of the OG will still like this one a lot. The visual is quite different though; this is a lot less plain, and rather than the blue cornflower is has more of a rose petal aesthetic. I kind of like the more plainOG visual a bit better, seems more fitting for such a classic profile – but this looks very “DT” and it definitely more eye catching – and since, with it being online only, the visual is so important in selling people on the tea I guess it makes sense to change things up to have more of a “pop”.

I was working in stores when we were still carrying it and I remember that a lot of people really appreciated having that more traditional profile in a caffeine free option. Yes, largely older people (who make up the biggest fraction of the “straight tea drinkers” in DTs customer base) but not only older people – and it was a tea that, when it was retired, we heard a LOT of pushback from customers about. I kind of wish that, for those reasons, we did bring it back in store too and not just online – especially because the rooibos tea category is so dominated by sweet and indulgent profiles right now; it could have really used that injection of something a bit more traditional…

I’ve had this a few times while waiting for it to officially launch – it’s not my favourite, but EG isn’t my favourite either. Overall, I feel pretty neutral towards this one I think.

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts and feelings regarding the teas, and not the company’s.

Martin Bednář

Rooibos with bergamot sounds bit weird, but why not actually. Depends on base I guess.

Maddy Barone

I am still mad about Glitter & Gold. :(

Arby

Coco chai rooibos was promised to come back at the beginning of this season. I’m so angry.

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Comments

Martin Bednář

Rooibos with bergamot sounds bit weird, but why not actually. Depends on base I guess.

Maddy Barone

I am still mad about Glitter & Gold. :(

Arby

Coco chai rooibos was promised to come back at the beginning of this season. I’m so angry.

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Bio

Hello! My name is Kelly, though many people in the tea community call me Ros.

I am a twenty five year old tea addict, blogger, and all around tea geek. 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/prepare 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 preperation 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.

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.

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 Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

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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