Currently sipping on this one…

It was one of the teas that Stephenia had mentioned in her all time favourite teas video on Youtube, and was also really highly recommended by a couple other instagram tea blogger folks so I decided to pick some up for myself and give it a whirl; I do like a good sweet tea, and cotton candy is one of those flavours that rides the balance between generic sweetness and a distinct type of flavour quite finely so I was excited to see what this would be like!

It smelled much different than I expected – certainly sweet and sugary, with an air of “cotton candy” to that sweetness but also much more fruity than I would have ever expected it to be – like a tart raspberry kind of fruity quality!?

Steeped up it’s… Well… Hmmm…

I honestly don’t know what I think of this. There’s something to it that does remind me of cotton candy; this sweet spun sugar type of flavour in the immediate top notes and then that gingerly sticks in the mouth after swallowing. However, it’s also very fruity in the same way I was getting from the dry leaf aroma – like a more tart raspberry with a generically sweet apple note, and the raspberry lingers in the finish along with that cotton candy type flavour though it has more of a staying power and I’m finding that sharpness is really strong in the back of my mouth. It’s not bad tasting – but to me, at least, it’s not cotton candy and it definitely feels out of place. It also has that same kind of cosmetic fruit type flavour (like you get in lip stick or lip gloss, sometimes) that I find DT’s Dragonfruit Aloe blend has…

It’s not that I don’t think a cotton candy can’t have a fruit/berry note to it like this; in fact the pastel pink/blue cotton candy you often see is typically berry flavoured. It’s just that I think those cotton candy flavours are typically much more light/airy and not nearly as dense and tart as what I’m experiencing here.

Is it good? Yeah! Is it Cotton Candy? I’m on the fence…

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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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Banana Man: Pheobo
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.


Montreal, QC, CA



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