76

Thank you VariaTEA for the sample of this – I’ve been curious about it for a while. It’s been in my sample drawer since getting it (as opposed to sample bags stuffed in my closet), and I’ve been waiting for the right evening to try it but this morning I finally just went “Fuck it, it sounds like a good breakfast tea” – though it’s 3 PM, so not really breakfast time. Except I just got up an hour ago, and this is the first food/drink I’ve had all day – so sorta breakfast, I guess.

How much leaf do the people who really enjoy this normally use? I used 1 1/2 tsp. of leaf in 10 oz. of boiling water, steeped for 8 minutes and the result was pretty tasty but incredibly weak. Now, I’m sure part of that is because I used 10 oz. – but just wondering? It also weirded me out a little but that this steeped up practically clear? I was expecting at least a little colour.

Anyway maybe I just had steep expectations? Hah, get it? I’m punny. Don’t judge me – it’s 3 PM and I practically just got up. But yeah, it’s not like it was a bad cup or anything…

Yvonne

I’m determined I’m gonna try this tea one day :P

TeaLady441

I’m curious what people will say! I was impressed with it at first, but now it’s just the smell of it really that carries the cup. The cup itself is a tad weak and disappointing. So, input is welcome! I think I used a SUPER HEAPING perfect teaspoon in my 16 oz mug, but I do put lots in there to compensate for the oz.

Also I love that your fuck-it-this-is-breakfast cup was at 3PM.

AnnaEA

I’ve never tried this kind of tea — but reading up on it, it sounds like the cacao shell used to make this tisane is a denser woody part of the plant, rather than a leaf. Woody parts usually require decocting to get the best flavour out of them. Try keeping it over the heat at a gentle simmer for the same 8 minutes, and seeing how that works — as if you were cooking chai. Also, if you have a mortar and pestle around, bruising the herb before decocting it will help the taste too.

Courtney

I also oversteep this one, and use a heaping teaspoon for my 16 oz. mug. I do find the flavour comes out much more as it cools.

Courtney

I also like the Strawberry Cream version, though I wasn’t crazy about the Mint or Vanilla versions.

Roswell Strange

I have a sample of the Strawberry Cream as well, so maybe I’ll try that one today for comparison.

VariaTEA

When I first had this I fell in love but now, like Forever Nuts, the smell is offputting to me. I want so badly to like it but it just hasn’t been appealing as of recently. I am keeping it around, as well as the flavored versions, in hopes that that will change one day.

I am sorry it was not what you were expecting. The good thing about this is you can let it steep forever and it won’t get bitter. In fact, I think the longer you steep, the more flavorful it is.

Also, my “morning” starts at 1 most days and my bedtime is around 4 am so I am all for breakfast at 3 pm.

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Comments

Yvonne

I’m determined I’m gonna try this tea one day :P

TeaLady441

I’m curious what people will say! I was impressed with it at first, but now it’s just the smell of it really that carries the cup. The cup itself is a tad weak and disappointing. So, input is welcome! I think I used a SUPER HEAPING perfect teaspoon in my 16 oz mug, but I do put lots in there to compensate for the oz.

Also I love that your fuck-it-this-is-breakfast cup was at 3PM.

AnnaEA

I’ve never tried this kind of tea — but reading up on it, it sounds like the cacao shell used to make this tisane is a denser woody part of the plant, rather than a leaf. Woody parts usually require decocting to get the best flavour out of them. Try keeping it over the heat at a gentle simmer for the same 8 minutes, and seeing how that works — as if you were cooking chai. Also, if you have a mortar and pestle around, bruising the herb before decocting it will help the taste too.

Courtney

I also oversteep this one, and use a heaping teaspoon for my 16 oz. mug. I do find the flavour comes out much more as it cools.

Courtney

I also like the Strawberry Cream version, though I wasn’t crazy about the Mint or Vanilla versions.

Roswell Strange

I have a sample of the Strawberry Cream as well, so maybe I’ll try that one today for comparison.

VariaTEA

When I first had this I fell in love but now, like Forever Nuts, the smell is offputting to me. I want so badly to like it but it just hasn’t been appealing as of recently. I am keeping it around, as well as the flavored versions, in hopes that that will change one day.

I am sorry it was not what you were expecting. The good thing about this is you can let it steep forever and it won’t get bitter. In fact, I think the longer you steep, the more flavorful it is.

Also, my “morning” starts at 1 most days and my bedtime is around 4 am so I am all for breakfast at 3 pm.

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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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