drank Thyolo Oolong by Tealet
11221 tasting notes

Gonfu Sipdown (702)!

Sipped down this older Thyolo Oolong sample – I know I’ve had this tea for a long(!) but I can’t remember exactly when I got it. I think it was from Liquid Proust!? It was alright; nothing special but nothing awful either – tasted like crunchy leaves and lemon peel…

The shiboridashi I sipped it down in actually the much cooler part! I’ve been helping a coworker in our education/training department who is currently going through the process of getting her Tea Sommelier certification from TAC. We’ve been doing weekly tea tastings together of straight teas to build/develop her tea palate. It’s actually been incredibly fun for me, and it’s also been incredible watching the growth of her tasting abilities!

Well, this Monday she surprised me with a gift to thank me for helping her! I was shocked, but then even more shocked when I opened up the bag and saw this STUNNING shiboridashi with a matte, speckled turquoise glaze! It looks kind of like a dragon egg, and it’s BEAUTIFUL! Turns out she’d gone to our hardgoods department and reached out to one of the buyers to see if they could hook her up with a one of a kind piece of teaware for me as a thank you! So, this stunning shibo was picked out especially for me, and I guess another one just like it doesn’t exist!? It’s so damn pretty!

But like – you can’t just hit someone up at 9AM on a Monday morning with one of a kind teaware and not expect an emotional response!

So here’s some photos of the tea (but also the shibo): https://www.instagram.com/p/B2fVqkhg1Z4/

Song Pairing: https://www.youtube.com/watch?v=p8HoEvDh70Y

EDIT: Looks like this tea was 2014!? And also definitely from LP. Damn, didn’t realize it was that old – definite tea hoarding problems…

derk

That’s a pretty thang.

derk

And a good song.

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derk

That’s a pretty thang.

derk

And a good song.

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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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