Iced Tea Sipdown (719)!

Had this one iced on like Thursday? Which was this MASSIVE storm/rainfall in the city where it rained for like nine straight hours – I don’t own an umbrella so between walking to the metro and then walking from the metro to the office I arrive just drenched! I normally wouldn’t mind being caught out in the rain – I fucking love the rain. That’s a huge part of why I don’t own an umbrella – but I’m not used to being able to change into fresh clothing after spending my glorious moments in the middle of a storm, spinning around in the rain like a lunatic…

So the work day kind of sucked, until I dried out anyway.

So why did I choose to make an iced tea then? And of such a tropical flavour? Because I though I’d initially grabbed a different Snarky Tea sample flavour from my stash in the morning to try out, but since I only took like two samples to work that day I just rolled with it anyway despite it feeling like a weird pick for the day. I mean, it feels like a weird flavor to fit the name of the tea regardless, right? Pineapple/Coconut for something that comes off as a sort of “Hey, don’t stress out!” type of blend/usage!? That’s weird. Until you read the copy writing anyway – which is more ‘Rest, relax w/ a cocktain on the beach!" kind of vibes. It’s still a stretch, but less of one… I guess…

The dry aroma smells very good – really sweet/juicy pineapple and hints of coconut. It’s like an overripe pineapple kind of pineapple smell. The coconut smells like it might be a bit of that lotiony coconut, but not so strongly to think it couldn’t be fine when steeped. And it is fine – brewed up I don’t find this lotion-y tasting at all and that’s a huge relief. In fact, it’s pretty great! It’s not overly sweet, which is good, more just the natural sweetness of the coconut in combination with that really fresh pineapple taste, which I’m sure is actually coming from flavouring and not the pineapple itself. It’s bright though, and very lively like the tangy/fresh taste you would get from just slightly overripe pineapple. With the coconut it’s incredible pina colada like in terms of taste – but doesn’t have the more dense creaminess I would typically associate with something pina colada flavoured.

Overall, this is a winner in my books!

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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 – the 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 Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired 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.


Montreal, QC, CA



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