Sipdown (119)!

I had a super fun chance to do a Gong Fu session with my mom and sister tonight. It was a rare opportunity since I typically only share tea with one of them at a time and it’s usually more informal but this time around I picked out one of the samples that Camellia Sinensis added into my giant teaware order and we made more of an occasion out of the experience.

In total, we did five infusions – six if you count the first though we discarded that one/used it to warm and heat all of the cups and Chahai. No one was a fan of the first infusion: it was far too strong and astringent tasting. In fact, I was the only person to finish their cup of the first infusion. Everyone else poured theirs back into the tea tray. The second and third still had some astringency, but were more palatable. My little sister isn’t a huge tea fan (mostly she just drinks sweet dessert rooibos blends) so even getting her to participate at all was a success for me, so we were all quite understanding about the fact she really disliked the first couple infusions. The fact she tried them at all was more than expected. Personally, while I wasn’t paying super close attention to the nuances of the tea (I was just enjoying the experience of drinking it with family) I did notice that these first infusions had a distinct smokiness and underlying sweetness.

The fourth steep seemed to be the sweet spot and everyone’s favourite. It was just so smooth and had a great balance between grassy tones and artichoke-like notes and sort of peachy sweetness. My mom has actually been to China, and participated in tea ceremonies there and compared this infusion to the tea she was served in China and holds as the ‘best tea she’s ever had’. And my sister finished the entire cup of tea; which was a BIG deal. The last cup had a lot of flavor deterioration, sadly, and so we decided not to push with any more infusions.

I should also mention, that during the entire session we were nibbling on broken chunks of DAVIDsTEA’s Red Velvet Cake infused milk chocolate bar. I thought having something to accompany the tea would be nice, and would also be a little more enticing for my sister. I also remembered from the Science of Taste module I did in my Tea Sommelier course that milk chocolate was a good pairing with some green teas. I think the combination did work well; as long as you took small nibbles of chocolate both flavours could be tasted on the palate and enjoyed instead of overwhelmed.


I love reading about these kinds of Gongfu sessions! They just make happy :)

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I love reading about these kinds of Gongfu sessions! They just make happy :)

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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.


Montreal, QC, CA



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