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Roswell Strange drank Butterfly Pea Flower by Inoki Bathhouse

16790 tasting notes

Adventageddon Day 22

I was super unexcited to see this one in the advent this morning because as pretty as butterfly pea flower may be it’s also quite unpleasant tasting on its own and I really view it more as an ingredient over something you’d drink on its own. So, that’s exactly how I approached this one.

I’ve had a lemon in my fridge set aside for a week or so now in case any of the advent teas that I’ve gotten would be good as a lemonade or with some lemon wedges, so I used that today to essentially make this into a bit of a lemonade. Though, I did drink it hot so not really a proper lemonade. Something I also did differently was make a charred lemonade. I don’t really know how I thought of the idea, but I was just feeling like I wanted something with a bit more depth and flavour complexity…

So, I cut my lemon into slices and grilled them so that they started to caramelize in places and burn in others – and then I finished them by bruleeing a bit of sugar on top. From there I “juiced” a few straight into the butterfly pea flower (I only steeped two or three buds – just enough to get a rich starting colour) which turned the liquor into a rich purple from the colour changing effect. Then I garnished with half a lemon slice that was prepped the same way but hadn’t been used for the juicing.

It was actually quite good! I’ve had a roasted peach lemonade before that was wonderfully complex from all those darker char and maillard notes and this was very similar tasting to me. Still has brightness and sweetness, of course, but is just a more full feeling drink with a little less acidity to it. I’d totally make it again, even without the butterfly pea.

Today’s Advent Photos: https://www.instagram.com/p/DD5YtkaSoDn/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=z81vNSdV3fs&ab_channel=StillWoozy

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Inkling
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Wow, what a creative way to prepare this!

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Inkling
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Wow, what a creative way to prepare this!

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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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