Sipdown (115)!

This is my last sample from A Quarter to Tea and turns out I saved the best for last! This is definitely my favourite blend from A Quarter to Tea to date; it’s already back on my wish list. Someone please reassure me and tell me it’s not a seasonal one?

I’ve mentioned it before, but I’ve never had Sweet Potato Pie. It’s just not really something we do in Canada the same way it’s done in the US. I’ve always wanted to try it though ’cause I freaking LOVE sweet potatoes. And sweet potato tea? So good.

Basically, this blend has the best and most natural sweet potato flavour I’ve experienced in any tea. Ever. But not only that, the slightly savory/umami aspect of the sweet potato is in my opinion perfectly counter balanced with a lovely array of confectionery type notes: brown sugar, cinnamon, caramel, marshmallow! The amount of spice, as well, as really well done for me as someone who doesn’t like spice at all. I tasted warming cinnamon, a little clove, and definitely a tiny touch of anise in the finish. Not really much peppercorn though, despite definitely seeing it in the leaf.

As well, the idea of a mostly Keemun base works for me here. I’m not a huge fan of Keemun in reality, but the jammy and fruity sweetness works well here and I definitely can say I tasted the natural smokey notes of the keemun too in a way which works for the ‘grilled sweet potato’ flavour that Lauren was going for. What I didn’t taste, actually, was the Lapsang Souchong (or really any of the other base teas used in the blend). I don’t know whether the absence bothered me because I still got some smoke notes but I find it interesting I didn’t detect it when Marzipan definitely pointed out that was the flavour that killed the blend for her. So yeah; not overly smoky but that’s more an observation than a criticism.

I do have one criticism though; the finish here is awfully sweet – and I don’t mind sweetness but with how long lasting that finish is (and with fairly strong anise flavour) I just found it on the whole to be a touch cloying. Not enough to ruin the cup for me though. It was still phenomenal overall, though I definitely seem to be in the minority in thinking so based on the couple reviews I’ve seen (from Marz and I think TeaTiff).

EDIT: And it turns out this is limited edition…

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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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