DT’s newest summer collection launched earlier this week and I’m honestly SO EXCITED about it because it means that after more than a year of waiting I can finally talk about these teas! It’s actually a pretty big drop with seven new teas – eight if you count the one returning matcha that is now available in organic. I don’t think we’ve had this many new blends launching all together in nearly two years!

I’m also really in love with the collection overall because it has such a cool theme to it. Basically, about four years ago, one of my favourite bands described their latest album as “drenched in nostalgia,” and I think that phrase has been living rent-free in my head ever since. It also PERFECTLY describes these teas. They’re all super refreshing and iceable with a strong late 90s and 2000s retro sort of vibe that takes me immediately back to some of my best memories of summer vacations growing up. Though it’s mighty hard to pick a favourite I think, gun to my head, it might be this one!?

DAVIDsTEA has carried a root beer tea before nearly a decade ago – I actually really enjoyed it a lot. So, when re-imagining what a “modern” root beer tea from DT might look like I knew it was important for there to be differentiating qualities. Though I don’t think there’s anything wrong with inclusions like white chocolate (which was in the old tea for the “float” element) in a blend, when beginning development I took a lot more inspiration from the ongoing prebiotic & gut-friendly soda trend (ex Poppi or OliPop) that’s been popping off lately – no pun intended. I also wanted to look at more traditional ingredients used in brewing root beer to create something with a more “old fashioned root beer” sorta vibe that was as functional as it was flavourful. Very much this idea of putting the roots back in rootbeer.

So, to that point, there’s actually four different kinds of roots in this tea: burdock, dandelion, chicory, and licorice root. Though burdock and dandelion root both have their own associated health benefits I think they also contribute quite nicely to the flavour of the blend by adding a rich and slightly roasty/earthy flavour that gives the blend a lot of depth. The chicory root does this too, but it’s actually there more-so because it has an incredibly high amount of naturally occuring inulin – a water soluble and prebiotic fiber that’s great for your gut. The licorice root, on top of being adaptogenic, is added for it’s mouth-coating sweetness that helps emulate not just the taste but the texture of soda.

I also deliberately used pu’erh as the base because it doesn’t just taste good, but pu’erh has also traditionally been consumed as a digestive aid and is purportedly also prebiotic – so much gut health goodness.

Now, those are a lot of strong flavours so I think this is a good time to point out that this is a STRONG tasting tea. It steeps very quickly and intensely, and if you leave it brewing for more than a few minutes you’ll get both a robust earthiness to the taste but also a lot of that licorce root sweetness. Sometimes, however, that’s a good thing! It means you can make a pretty strong concentrate without a ton of tea leaf – and this tea is INSANELY GOOD as both a teapop (duh) and as an iced latte for that sort of root beer float kinda vibe. Both of which are recipes that use a more concentrated brew of tea as the base of the drink.

All in all, this will probably be the most polarizing tea of the bunch. However, if you like root beer, pu’erh or other earthy tasting ingredients, or are looking for a “cleaner soda alternative” then I think it’s pretty spectacular! Also, holy hell the dry leaf smells sooooo good. I have a tin of it on my desk at work right now, and multiple times a day I pop the lid off just to smell the rich root beer aroma.

Tea Photo: https://www.instagram.com/p/C6J_r7QuSAp/?img_index=1 (1st Pic)

Song Pairing: https://www.youtube.com/watch?v=9g5_9fuxkak

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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