drank Tsui Yu Jade by Terroir Tea
11221 tasting notes

Gong Fu Sipdown (458)!

Well, I got my new phone today – and spent pretty much all evening setting it up. I think I’ve essentially got myself all set up, minus the fact I’m missing essentially ALL of my contacts. That’ll be a slow process rebuilding that, though…

And along with the new phone, I decided it was about time I got in on this whole instagram shenanigans! I’ve loved silently stalking the beautiful tea photos people link to here on Steepster, but I think it’s about time to share my own/be a little less silent with my love of everyone’s photography. So, if people want to add/follow me on Instagram, I went with the user name ros_strange. I did attempt to follow as many people as I could think of here on Steepster that I knew had an account, but I’m sure I likely missed people.

As for the tea; this was sort of a VERY messy/informal Gong Fu session that I enjoyed while I got my phone all set up tonight; and my inaugural instagram post! I only did about five infusions, and I didn’t really time them or anything – I just went with gut feeling, which is sometimes just as good as precision. The dry leaf aroma of this tea was heavinly – it smelled so strongly of condensed milk, raspberries, and orchid! Sweet, and rich/potent! It made me very excited for the session.

Overall notes in the session were a mix of strong, sweet florals such as magnolia, orchid, and jasmine as well as undertones of fresh fruits – the mix of floral and fruit elements such as raspberry and peach notes made me think quite strongly of early spring, and hanging out in my grandma’s garden which was always filled with fresh flowers and overgrown raspberry bushes just waiting to be plucked! The raspberry element and that sort of nostalgic imagery also ties in for me the fact there was an almost heavy cream/condensed milk like sweetness to this oolong. We used to pluck those fresh raspberries and wash them off then eat them in the garden in HUGE bowls topped with big dollops of whipped cream, and that’s greatly what’s springing to mind here. Other things in the session were general grassyness, and a bit of sour chlorine like sharpness – but only the latter in the first infusion, after that it was totally fine.

I easily could steep this even longer but it’s QUITE late right now and I really should be limiting my caffeine intake…

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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.


Montreal, QC, CA



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