60

I’m still trying to make this sample from Liquid Proust work for me…

I think my biggest problem is honestly the really rich, intense buttery notes from the base more than anything else. It’s too buttery and that’s a problem because other flavour notes like the roastiness, or lighter floral notes and notes of nuts are getting badly masked.

When I worked at a movie theatre, I remember this sort of ‘inside joke’ type thing where when staff went to the movies (as we often did, because they were all free) we’d get asked at concession ‘would you like butter on that’ with everything. It was a way of poking fun at management’s constant urge to up sell the butter. Well, there were a few times I actually said yes – just to do it. Butter in my sprite, on my nachos, and in a bag of fuzzy peaches…

This is kind of like that butter in the fuzzy peaches except it’s as if there’s more butter than peach candy. Actually, it’s like having a bag of butter and someone through in three or four fuzzy peaches. The peaches are an after thought.

Side note; don’t even get me started on those nasty ass bags of ‘butter flavored oil’ that we used for the free pumps in the lobby. If you’re going to the movies and you want butter on your popcorn pay the damn 50 cents for the real butter. Seriously; it’s fresh, comes solid like butter should and gets slowly melted down like you would at home for fresh popper popcorn. The free stuff in the lobbies is literally butter flavored oil.

I popped one of the bags (they’re like the size of a large bag of flour) by accident once while I was changing it in the lobby and totally wrecked my uniform by drenching myself in that nasty ass oil. I still gag thinking about how bad it smelled; and I swear I could smell it on me days afterwards.

I’ll end on a positive note for the tea though: at least it’s better hot than it is cold.

Christina / BooksandTea

You always have the most fun/colourful/cringe-inducing stories from retail. I salute you!

Liquid Proust

Sometimes a tea may not work out!

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Comments

Christina / BooksandTea

You always have the most fun/colourful/cringe-inducing stories from retail. I salute you!

Liquid Proust

Sometimes a tea may not work out!

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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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