I mentioned in another tasting note earlier this week that I had attended a Tasseomancy class over the weekend, so this is sort of the tasting note for that class I suppose. It was at Thesaurus’ teahouse here in MTL and led by the infamous Mary Lou Taylor – also known on socials as Tao Tat. It was very, very cool to finally get to meet her after following her on IG for nearly three years now!

I suppose it’s important to preface here that I’m not really a spiritual person and don’t actually believe in “divining” the future/etc through tea leaves or other means. But I’m fascinated by the ritualistic element of tasseomancy and wanted to learn more about the actual techniques involved and the symbolism attached to the things you might see in the leaves. So I went in with an open mind and a curiosity and eagerness to soak in more tea related knowledge.

I won’t get too into the class (or my own tea leaf reading that was given to me at the end), but I’ll just say that the group of people were so kind and welcoming and it was a very nice atmosphere and weekend activity! I suppose if I had to say anything critical it would be that I wish less time was spent focusing on the history of divination and different types of “mancys” (ex – rocks, water, candle wax, etc) and more time spent on learning the meanings/common interpretations of symbols or practicing the technique of gets the leaves to stick to the sides of your teacup during the swirling/tossing steps.

Anyway! This was one of the teas that was served for us to practice with, and the only one that we were served that I caught by name. I’ve always seen tea leaf reading done with CTC grade black teas, but it makes A LOT of sense to me to use rooibos. Less bitter overall as it sits directly in the pot/teacup and still a very fine cut size to allow for clumping/sticking/etc. So that was a good learning and takeway!

The lemongrass in this was pretty strong in taste, but I liked the aromatic zesty quality it brought to the more dark honey notes of the rooibos and that playful ginger heat. Not a tea I probably would have ever picked out for myself, but it was surprising in a good way. I do feel like, if you’re gonna get a tea from this cool nerdy tea house, it’s a shame to not opt for a fandom blend though. It’s their bread and butter, and they do it well.

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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.

Location

Montreal, QC, CA

Website

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

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