drank Lemon Herbal Tea by Lipton
15678 tasting notes

This is one of those sort of generic “Superstore” type teas that I keep stocked up on for when I have family or friends over who don’t really drink tea too often or who aren’t familiar with loose leaf teas (especially some of my more “odd” flavoured ones) and would prefer a more ‘basic’ type of tea. I hardly ever drink these teas (the exception being my Stash Moroccan Mint and Riverblend Plantation Saskatoon Berry Black Tea), so it’s been a long time since I had this one; long enough for me to apparently forget just how awful it is.

I decided on this one for my “bedtime tea” tonight because: A) it’s caffeine free, and B) for whatever reason I was craving lemon, which was unusual since I don’t really like lemon as a flavour unless it’s in baked goods, and I don’t actually own any loose leaf teas with a prominent lemon flavour.

The bagged dry leaf doesn’t actually smell that bad, but as soon as it had started steeping the whole kitchen just stank of this sort of medicinal lemon scent – it kind of reminded me of Neo Citron. I took a small sip, and immediately knew that if I was going to be able to finish the cup I had to load it up with sugar.

I added about five teaspoons of sugar to the cup, which just BARELY makes the tea palatable. I find I’m drinking the cup in large gulps with the goal of just pushing through and finishing it off. The aftertaste of this is just horrid – even after adding all of that sugar it’s still pretty tart and awfully bitter. And there’s still that nasty sort of medicinal quality to it.

To think that this is my Grandma’s absolute favourite tea! Bleck. Oh well, I guess I’ll just hold on to the rest and, as she comes to visit, she can drink it all up. I don’t think I’ll be having any more for quite some time.

195 °F / 90 °C 2 min, 45 sec

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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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