Another new tea!

This one didn’t really come out in a “collection” per say, but sort of a mini capsule with three different blends that have no flavouring in them at all. One is more of a “blend” you would typically associate with having flavouring (tasting note on that one at a later date), one is a returning oolong that’s scented, and then there is this one – which is just a straight shou pu’erh. It’s always a good launch week when there’s new traditional/straight teas to talk about! FYI – all three are verrryyyy limited quantities for now…

This shou pu’erh comes in traditional “dragonball” shape – the balls vary in weight because they are hand rolled and are typically between about 5g and 8g. This is important to keep in mind with steeping, because it’s not an exact science. You wont get perfectly the same brew if you just use one/two balls each time. They’re wrapped in gold foil, and because of that they sort of remind me of Ferroro Rocher. Here’s a fun/cute fact for you all: before the tea was officially named we referring to this tea in the tea lab as “Shou Rochers” because of how uncanny the appearance is at a glance.

I’ve had this three ways now – in a Nordic mug, Grandpa Style (also in a Nordic Mug), and Gongfu. My preference of the three is Grandpa style; I think there’s more body when brewed that way and more of the sweetness of the petrichor/date notes comes out with that longer style of steeping, which compliments verrrryyy smooth woody and umami/brothy notes. I guess mushroom is the brothy thing? That’s what my coworkers say, but as someone allergic to mushrooms I don’t have a strong point of reference.

In a Nordic is fine, but lacks some depth that I personally crave. Gongfu was also good, though it didn’t have lots of longevity. I’d say you’re looking at more smooth and consistent body and umami flavour without as much sweetness. If you’re someone who drinks a lot of shou Gongfu and, like me, reaaalllyyyy loves typical Menghai character (that burly woody/camphor thing) then you might find this shou a little flat/unexciting.

However, it’s because the flavour is so consistent and smooth without off fermentation notes or “kick you in the face camphor” that I think it’s actually a VERY STRONG option as a “gateway” shou for someone unfamiliar with the tea type looking to get a foot in the door. I don’t see there being a lot of flavours that would typically turn off the pu’erh adverse and it’s soooo easy to brew. So in that situation, “unexciting” is actually a benefit. For me, it’s just easy drinking shou – something to toss in a mug and sip on thoughtlessly that tastes just fine. I would travel with these dragonballs because my impression is that you could make this anytime/anywhere and you’d likely get the same consistent experience.

I think I grabbed a half dozen or so for myself, and I may grab more to have on hand as a travel option – but mostly I’m just exciting that DT is exploring more pu’erh in more shapes/styles, and in what I believe is an accessible way.

Photo: https://www.instagram.com/p/CGkOBO3gdju/

Song Pairing: https://www.youtube.com/watch?v=WRnN_SMrsIc&ab_channel=Argonaut%26Wasp

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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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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