A relatively new addition to Epices de Cru’s tea assortment!

This was the last tea of the evening that Marika and I drank, and also the only flavoured/blended tea of the night. We also made it in a very large Western teapot, and she actually didn’t tell me what it was before trying it and had me try to guess the flavour. I do very much love that game, though when it comes to teas with spices in them I always feel so much pressure to guess them correctly given how much of a spice genius she is.

I was very proud of myself though! I tasted a lot of malt and cocoa from the black tea itself, though admittedly I was getting enough cocoa that I wasn’t 100% sure if it was only the black tea or if there was maybe a small amount of cocoa shell or nib in the blend tea. There is not though, it’s just a really pleasant bittersweet and dark cacao note.

In terms of spices, the big ones I tasted were cinnamon, nutmeg, and allspice – all of which are present. There’s also ginger, and eventually I named that one too but it was really the very strong autumnal and wintery vibe of the nutmeg and allspice combination that was sticking out to me. Because those are spices we’re so conditioned to think of as linked to holidays, I was really interpreting the overall profile as a sort of gingerbread hot cocoa flavour – and I actually loved it. It’s a very, very smooth and tasty tea.

Welp, turns out it’s pumpkin spice. Except, respectfully, no it’s not. It’s delicious, truly! But I honestly don’t think that I’d have named the flavour direction as tasting like pumpkin pie even if I’d gone into my first sips with that context. The allspice is present, but where are the rest of the pumpkin spices like the clove? And the ratio just feels all wrong. But more than anything else I think the actual black tea base is working against the concept. It’s too naturally molasses-y and cocoa tasting. It gets the job done putting me in a seasonal mood, but it’s just the wrong season…

So conflicting because I drank a lot of this tea. Like, it’s tasty. It was just challenging to reconcile in my brain that I wasn’t drinking a gingerbread blend.

Cameron B.

The Murchie’s version tastes like eggnog so I just pretend that’s what it is ha ha! It’s a gingerbread tea to you!

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Cameron B.

The Murchie’s version tastes like eggnog so I just pretend that’s what it is ha ha! It’s a gingerbread tea to you!

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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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