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Bonus tea from my 52Teas order…

This one smells really nice; strong apricot notes for sure. Technically, these are pluots used in the blend but my initial impression is that they’re definitely more on the apricot side than the plum side.

Brewed up, this is pretty smooth with a really nice, lush and present stonefruit note all throughout the entire sip. Again, I definitely think it’s a much stronger apricot flavour than plum but regardless it’s very delicious and natural tasting. As well, it’s definitely the perfect level of sweetness. Similar to the Grapefruit/Ginger tea from 52Teas I had earlier in the week the ginger isn’t overly apparent, with the strongest point I’m experiencing it being at the end of the sip. I think I may even like this pairing of apricot and ginger better than the grapefruit and ginger due, though.

The base oolong here is nice; it’s a little nutty which is a nice added component to the cup. Other than that one dominant note, it doesn’t offer a whole lot of other added flavour nuances, but it more so just a nice complimentary backdrop to Anne’s other added ingredients.

Aside from flavour; the name of this tea is really fun. It reminds me really strongly of my birthday twin Marzipan who has always had a penchant for sparkly teas. I miss seeing her here and active on Steepster; but hopefully she’s doing well. Sadly, my cup wasn’t really sparkly at all – but it was tasty, and that’s what counts the most.

LiberTEAS

Yeah, it’s difficult to do the sparkly part and keep it vegan because most sprinkles/sparkles are not vegan. I did find vegan sparkles but they are flakes so when I sprinkled them over the tea, they didn’t give off very much sparkle. They’d be much more effective on a cupcake, I think.

Super Starling!

I’m almost afraid to ask this, but… what animal products are in sparkly products?

Roswell Strange

I’m just guessing, but I’d think maybe gelatin?

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LiberTEAS

Yeah, it’s difficult to do the sparkly part and keep it vegan because most sprinkles/sparkles are not vegan. I did find vegan sparkles but they are flakes so when I sprinkled them over the tea, they didn’t give off very much sparkle. They’d be much more effective on a cupcake, I think.

Super Starling!

I’m almost afraid to ask this, but… what animal products are in sparkly products?

Roswell Strange

I’m just guessing, but I’d think maybe gelatin?

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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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