drank 2013 Shoumei by white2tea
11220 tasting notes


Another tea from last weekend; and in case you haven’t been following the trend from the last few weeks worth of Gongfu sessions I’ve had, this tea was also paired with fruit. In this case, I enjoyed munching on several slices of Santa Claus melon while drinking the tea! It was my first time ever trying Santa Claus melon so I wasn’t totally sure what to expect from it, but it was delicious (as was the tea).

The Santa Claus melon was fairly mellow and sweet, sort of like a tamer version of a cantaloupe? Also super crisp! I’d 100% eat it again – I was very taken back by how much I enjoyed it and how familiar the flavour was, even though I’d never experienced it before.

This was also probably one of the better white teas I’ve ever had from White2Tea! I find, personally, that their aged/compressed white offerings are very hit or miss for me – there have been some that have totally blown me away, and others that are just kind of mediocre. In this case, I thought the tea was very flavourful and nuanced, with great longevity (10 steeps!) and evolution of flavour. It was light to medium bodied, and sweet throughout the session – in an appropriate and non-cloying way. I observed notes of honey (not creamed, but more fresh and raw), red fruits, white peach, and fresh straw with undertones of springtime flowers. That sweetness present throughout the session lingered right on the back of my tongue, as if I’d just had a giant bite of sweet, juicy fruit – even in the sips when I hadn’t had any fruit at all, which is how I know it was a quality of the tea and not of the melon. Later infusions had a deeper peach note, more like an overripe peach and less of the clean “white peach” I’d observed earlier. Less straw notes were present, as well.

This was insanely good!

Photos: https://www.instagram.com/p/BxX1TuZneeu/

Song Pairing: https://www.youtube.com/watch?v=RgfK62zpQvk

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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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