72

Before we left Tea Desire, I got my third Tea To Go for the day; I felt so judged by Kristina. At this point, I’d had two super caffeinated things so I felt the need to offset that so I decided I was going to be having rooibos.

I told her to pick out one that sounded like it’d make a good latte, and she actually picked Strawberry Cream but the sales person actually highly advised against getting it; and I’ve learned that if that staff advise against something usually to heed their warnings since 95% of the time they’re taught to recommend EVERYTHING, or at least give everything its own little spin to make it sound good (my DT friends have totally fessed up to having to do this – they’ll avoid saying things like “I don’t like it” and instead say “It’s very fruity/floral/sweet/etc.” or “Blank who works here really likes it”). So when they advise against it, there’s usually a good reason and they’re being super blunt/honest with you.

So I went with Kristina’s second pick instead; this one! It was good – thought not mind blowing. It was definitely very smooth and silky from the milk, and I’d say more heavily chocolate than almond but it’s possible the milk was just drowning out the almond. Some marzipan sweetness poked through though! It was almost a little floral too; I swear I picked up on some rose notes.

So I sipped on this one while we walked over to Chapters to go browsing, and so Kristina could pick up the most recent copies of the European metal magazines she reads. I’d never actually been to this Chapters; there are a couple in Saskatoon – and this is the biggest one I’d seen. We had a fun time looking around; and then of course I got sucked in by the little ‘tea station’ they had set up.

The had lots of Tea Forte, some bags of loose tea from a company called Pluck (never heard of ‘em, but there wasn’t anything exciting) and lots of tins of sachets from Harney & Sons – I was very excited about the Harney, but turns out they didn’t have either of the two I’m looking to acquire more of; Wedding Tea and Soba Cha. I was very tempted to buy something anyway because I desperately want to own a Harney tin (they’re so pretty!) but I couldn’t justify getting 20 sachets of something I just wont drink.

Bleh.

It was fun though! And after that we bused back to my place…

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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 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.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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