drank Glitter Chai by DAVIDsTEA
9332 tasting notes

Another new tea – one of two released with the New Year’s collection this year.

I think I like this one!? That doesn’t sound confidant, I know, but to be honest despite having had it like a half dozen times I honestly don’t know if I exactly enjoy it or not.

It’s cool though visually, at least! Much like the OG Glitter & Gold blend, this tea shimmers in the cup when you brew it – but the shimmers are gold! It’s really gimmicky, but I actually kind of love it. There’s just something very fun and magical about it, and it drove me to buy like 100g of it to have on hand purely to have a tea on hand that has that sort of “wow” visual for whenever I might have company over and want to steep something impressive. The shimmer comes from an edible/food grade “luster powder” that’s mixed into white chocolate caramel pieces, and as they melt they release the glitter…

As for the taste? Well, I think that’s the part where I’m kind of unsure if I’m vibing with it. It’s pretty sweet, and reading the ingredients list I think it would be easy to say that’s coming from things like the caramel pieces or the brown sugar, and while I do think they add some sweetness I don’t think they’re actually the primary culprits of the sweetness I’m experiencing in this! Cinnamon is quite sweet, and there’s A LOT of cinnamon packed into this tea – so much so that it’s initially hard to taste anything other than cinnamon and sweetness. So, that adds a lot of sweet cinnamon flavour – very similar to fan favourite Cinnamon Rooibos Chai actually. I don’t personally think that DT needs another cinnamon heavy chai – we’ve got enough cinnamon forward chai blends! However, people seem to love it so that’s probably why we keep doing it.

On top of the sweetness of the cinnamon, though, is an added lift of sweetness from the fennel in the blend – which adds another element of sweetness. I actually like fennel a lot, and the times I’ve been able to taste the fennel in this tea along with the cinnamon are the times I’ve enjoyed it the most. However I know that fennel can be really polarizing, so maybe it’s overall better the fennel just adds sweetness and doesn’t consistently taste present!? I don’t know.

THe other thing is that there’s “caramel” in the blend, but you can’t taste caramel and that bums me out – I just really want a good caramel tea! Is that so much to ask!?

But yeah – I like the cinnamon and I like the occasional fennel, but I’m iffy on the sweetness level and I don’t think it’s a particularly unique flavour even if I like it. I love the visual though, and the throw back to OG Glitter and Gold!

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.

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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, Gongfu…

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 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, 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
Brass Mouse: Stilton

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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