Gongfu!

As I’ve shared previously, I’ve been having tea outside lately either on a hill a few blocks from my house or in this construction-ish area with a bunch of overgrowth; but yesterday I decided to venture further out to one of the two parks that I live near. The one I went to is the slightly father one, but it’s significantly smaller and less crowded than the other – which is actually the biggest park in the city.

I was shocked that it was practically abandoned, aside from a few people jogging laps around the track field and what looked like a couple having a picnic on the top of the large hill in the center of the park. So, I situated myself in the dugout of the baseball field, where there was some shade and a bunch of pea plants growing on the mesh on the back of the seats…

I was so excited when I saw that W2T was doing a compressed white tea version of their Waffles series; Waffles is one of the most approachable shou that I’ve come across – and obviously the tea is gonna be quite different because it’s a different type of tea altogether, but it still has the unique waffle cut compression shape that makes portioning it out a breeze.

The dry leaf smells great; macerated strawberries and brown sugar!! Sweet and fruity even through both layers of wrapping, but so much more intense when you unwrap it. It’s also just a beautiful cake in general; lots of contrast visually between the leaves and the buds and you can clearly see many much larger leaves pressed into the cake.

Steeped I’m getting hints of brown sugar and molasses but the taste is primarily creamy lemon and soft florals. It does still have a brightness to it, especially from those more lemony fruity notes – but it delicately weaves the line between a light bodied tea and something more medium bodied and rich. The mouthfeel is very smooth. It’s pretty strong and possibly over leafed, but I did snap as small a piece off the edge as possible because I was using a 50ml gaiwan. In a way you could say I “ordered off the kids menu” for this one!!

Photos: https://www.instagram.com/p/CCPOMWFArNs/

Song Pairing: https://www.youtube.com/watch?v=7bt2HXrj0oc

VariaTEA

So pretty!

vangie

Definitely getting myself a cake. Too pretty not to

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VariaTEA

So pretty!

vangie

Definitely getting myself a cake. Too pretty not to

Login or sign up to leave a comment.

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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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