#adventageddon Day 10 – 1/5

This is technically the last tea from today’s line up that I had – but I’m currently drinking it so I figured I’d start today’s notes here while it’s fresh in my head. It’s not a bad Genmaicha at all, but it’s certainly much more forward with the green tea in it the blend. That makes sense; the amount of toasted rice in the leaf mix was sparse and the green tea itself was VERY fine. So less toasted rice and more surface area for the green tea? Yeah, it’s gonna have more marine punch.

Flash steeped this one to capitalize on my toasty rice notes and minimize the green tea – boiling water, one minute steep time sharp. I still remember Stacy, from Butiki, teaching me that trick like six years ago and I still use it all the time.

It’s good, nice, comforting, and toasty – but just not the ratio of toastiness I’d prefer. However I think it’s an excellent quality Genmaicha even if I’m a touch meh about the taste for personal taste preferences.

tea-sipper

Hmm. I thought green tea would get bitter at a minute boiled. I’ll have to try it sometime.

Roswell Strange

It’s basically a short enough steep time with hot enough water that the brown rice comes out strongly/quickly and the green tea doesn’t have enough time to get bitter enough to outweigh the roastiness of the brown rice.

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tea-sipper

Hmm. I thought green tea would get bitter at a minute boiled. I’ll have to try it sometime.

Roswell Strange

It’s basically a short enough steep time with hot enough water that the brown rice comes out strongly/quickly and the green tea doesn’t have enough time to get bitter enough to outweigh the roastiness of the brown rice.

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

I am a twenty five year old proudly queer 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/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 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.

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.

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