drank Sunshine Chai by DAVIDsTEA
15678 tasting notes

Welp – Spooky Season is officially over, and that means that DT is rolling hard straight into the holidays. There’s a bunch of new teaware and kits on the website right now, as well as a few returning holiday favourites – I’m not writing tasting notes for all the returning teas because I have several already for most of them, and a few are teas I try to stock year round anyway…

However, in browsing the new teas I did realize that this tea launched a little while ago and I completely forgot to write about it!! It was meant to be part of this year’s Chai collection, but it was a little late to the party and wound up launching a bit behind the rest of the teas – hence it’s sneaky arrival and how I missed writing my note.

I like to this of this one as the sort of “answer” for people who liked Turmeric Glow or Coco Chai Rooibos and were disappointed when both of those teas were retired. It’s not really the same thing, and I don’t think anyone is really expecting fans of the latter mentioned teas to view it as identical – but it draws some inspiration from both blends and has comparable aspects. Basically, it’s a coconut chai with turmeric!

I’m not a massive fan of this blend myself. That’s primarily because I don’t like a lot of Chai blends or typical Chai spices, and the two most prominent spices here are ginger and turmeric – ginger being a spice that I have an especially contentious/polarizing relationship with. However, I do think the spices are pretty well balanced, and I like that true to both Turmeric Glow and Coco Rooibos Chai they don’t feel heavy – this is more of a mild/warming Chai then a sucker punch you in the face with spice/heat type of chai. When you compare it to the other chai in the rooibos catagory, Cinnamon Rooibos Chai, the fact this is much softer and smoother is even more apparent…

The thing that I do really like about this blend in the coconut – I think coconut chai is a really nice profile, and I’m personally very glad that DT didn’t want to abandon that concept entirely even though they discontinued Coco Chai Rooibos. The coconut brings some sweetness to the blend, and has a very nice silky/creamy mouthfeel and taste. It makes for a very smooth cuppa, and is especially delicious when you make this tea into a latte. I personally find the coconut a bit richer here than in Coco Chai Rooibos, but neither are necessarily the over the top level of coconut you might have gotten from, say, Coconut Cream Pie…

Overall? It’s not a blend for me – but it’s fun and well balanced. I hope people enjoy it, though I can completely understand how upsetting it can feel to have a favourite on the tea wall replaced.

EDIT: Just a side note – thank you DT for not just calling this cramming the word “Gold” into the tea name just because there’s turmeric in the blend! There are other aspects of turmeric you can riff on aside from the golden colour, and at a certain point it just feels uninspired to recycle the same naming scheme. I appreciate the allusion to the colour through “Sunshine” a lot more!

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 regarding the teas, and not the company’s.

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Bio

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

I am a mid-twenties tea addict, blogger, and all around nerd. 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/prepared 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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.

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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