Another new autumnal tea that soft launched this week!

I think the concept behind this tea is really fun and I’m typically a fan of whenever we explore indulgent/sweet tea profiles that don’t have chocolate or coconut in them. Not that I don’t like chocolate/coconut teas, but I do think we lean on those flavours a lot and there are a ton of directions you can take “sweet”.

In this case, I find this blend has that sort of almost generic brown flavour. I know that may not sound appealing, but trust that I mean it in the nicest way. It’s sort of hard to describe but it’s this kind of caramelized sugar but a little bit “cake like” sweet taste that just seems to pop up in a lot of dessert blends – blends like Coffee Cake, Red Velvet Cake, and Tahitian Vanilla. It’s not from a flavouring and between all these blends there’s no ONE common ingredient, and yet…

So aside from that unique and interesting dense and sweet coating brown note, I find this tea has some pleasantly creamy and coating notes of vanilla and caramel and a bit of an almost fruity sort of note that rides the line between top note and undertone in a unique and not linear way. It’s that playful sort of vague fruitiness that reminds me most of bourbon in this tea – especially in combination with the dense sweetness and then the tea bases that were used. As someone who likes alcohol flavoured/inspired tea blends, I feel like the bourbon could have been stronger and more overt, but I’m not sure if that’s a sentiment that most people would agree with.

But lets talk about the tea bases for a second, because this is a blend of black tea and pu’erh. The really brilliant thing about the black tea that was used, in my opinion, is that it’s a particularly malty tasting black tea and I think that just works on such a good level with something bourbon inspired. Cutting it with pu’erh definitely adds a lot more body and density to the cup but by not using all pu’erh it doesn’t get too earthy either.

If sweet and decadent “brown” tasting teas seem up your alley, then I think this will be a winner for you! It’s also just super nice as a latte as well – so I recommend giving that a try if you end up picking up this tea.

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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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.


Montreal, QC, CA


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