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#VacationTea

Wow, my cupboard has just blown up so much…

But hey, I finished off one of the teas I brought with from home! Like, actually truly finished it off. So that’s something. On the other hand, I’m bringing home 34 new teas tomorrow, so one tea is really only a drop in the bucket.

This was my tea for in the car, on the drive back in from Fargo to Winnipeg. We got back into Winnipeg around 6PM and from there we went to my step sister’s house to go out trick or treating with her and my step nephews. Dominic, the older of the two, is thirteen and he was very “over it”/was acting like an ‘adult’ who was disinterested in Halloween and ‘baby things’. What!? Who gets sick of Halloween!? It’s the best holiday of the year! At least my younger nephew, Gabriel, was super excited! He’s only five, so he was really into it. We went like seven blocks before he got too cold and wanted to head home and then we had a good time sorting his candy/counting it.

As for the tea; I added a little milk to it this time. Mostly, I just wanted it to cool down quicker so that I could drink it sooner in the car during the trip back into Winnipeg – but I didn’t hate the idea of adding milk to a tea that reminded me so strongly of oatmeal raisin cookies. This was better straight though; the milk drowned out a lot of the flavour in my opinion without adding a whole lot substantial flavour wise. Thankfully, the cinnamon and raisin notes prevailed, although they were certainly muted.

I’ve never actually ordered from Banff Tea Co. and to be honest I definitely wont be any time soon with the state that my cupboard is currently in, but if I was going to I think this is actually something I’d seriously consider adding into an order. It was a delightful surprise, and apart from the awesome kombucha I got to experience this trip I think it’s actually one of the best teas I’ve had so far on this vacation.

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Bio

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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