Geek Steep S3E14 – Everything Everywhere All At Once


Pairing a tea with this movie was so, so hard. I ended up picking this tea from Volition because a huge part of Volition and, by association, the founder Annie’s story is her Chinese heritage and I knew that was something that would be topical with the movie. This was her Lunar New Year tea, so it was a pure bonus and coincidence that a Lunar New Year party is a somewhere big aspect for the movie’s plot. I felt pretty happy with my dumb luck where I realized that.

The other element I liked was obviously the name of the tea itself – it’s sort of perfect, even if it maybe is a bit on the nose. This certainly isn’t a movie that’s purely a coming of age story but I think that’s definitely a part of it – especially for the character Joy.

As may be noticeable by my sparsely chipped away at cake in the last photo, I’ve only revisited this raw pu’erh a couple times since the start of the year. However, each time has been a real treat!! Yiwu is one of my absolute favourite pu’erh producing regions, and this tea really exemplifies many of the reasons for that; the liquor is soft and free of unpleasant astringency and the tasting notes are delicately sweet with a peachy fruitiness. I’m certainly excited for many future sessions to come!!

Definitely a bit of an emotionally loaded tea pairing, but it worked out well. Gongfu brewing was tough given the intensity of the pacing of the movie – you don’t want to miss any of the details here. I’d probably repeat this pairing, but grandpa style instead of gongfu. Maybe try a less emotionally heavy option. I wonder if I have a tea that tastes like hot dogs? That’d be fun with the absurdist nature of it all.

Tea Photos:

Song Pairing:

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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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