drank Unicorn Bliss by T Kettle
16357 tasting notes

So I believe the intention here was to create something similar to the limited edition Unicorn Dreams blend from DT that came out over the summer – but I’ve actually noticed a ton of companies this year who’ve come out with different unicorn blends (like The Necessiteas’ Unicorn Fluff) all around the same time span – so I’ve going to give TK the benefit of the doubt here and assume that we were all just kind of alligned with the same trend/inspiration – which totally does happen.

Plus, when you see bunched up blends from different companies of the same profile coming out in close succession, like what happened this summer with the unicorn blends, it’s actually VERY hard to say who “did it first”. Sometimes people see the same trend in the market at the same time, but also the time span of “concept to steeped cup” can span from months to years. You honestly never really know.

In the case of T Kettle, as a whole, the span/pattern of repetition is too great for that to be the case of their whole assortment – but I’m giving them the credit here for this one…

I actually like the visual of this blend better than Unicorn Dreams anyway – I think it’s cleaner/less chaotic looking than DT’s which has a lot going on. Never really a fan of sprinkles in tea but, and I believe I’ve said this in a Unicorn Dreams tasting note too, with something like a “Unicorn” inspiration I’m more willing to get on board with them. T Kettle uses these super big/round ones with the shimmer in a bunch of blends in different colours – they look a bit like mini gumballs in this blend to me. I was curious about them because I wasn’t sure if they were croquants, which are a sprinkle with a soft & crunchy interior and either a thin candy shell or chocolate exterior. They are not croquants – instead they’re a compressed powder candy, similar to Sweet Tarts/Gobstopper centers.

The taste of this blend was underwhelming for me. I feel like with a “Unicorn” inspired tea you soft of get a license to go really crazy in whatever flavour direction you want. Instead, this was very soft/mildly flavoured with a delicate/thin strawberry note and a tiny pinch of hibiscus – mostly just enough to leave the steeped tea a pale pink colour. There was nothing unpleasant about the taste, but I just wanted a lot more of it.

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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.

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Montreal, QC, CA

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https://www.instagram.com/ros...

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