drank Rose Oolong Cheezo by Chicha
13432 tasting notes

From a few weeks ago – I went out for bubble tea with two friends on the weekend. It was my first “real outing” since the pandemic and it was weird, though it was very nice to see people…

We actually went to two bubble tea places but this was the first. It’s more of a sit down restaurant that does fancy bubble tea as well so it’s where we had super and our first round of bubble tea. The second place we were going it very new and super out there in terms of their bubble teas so I went with something more familiar at this place – just a simple rose oolong (no milk) with a snow cap/cheese top. I’ve said relatively recently that cheese tea is a new obsession of mine and more and more places in the city are beginning to offer it.

It was delicious, though nothing fancy/out of place for what a rose oolong should taste like. It was incredibly sweet but that’s on me because for once I forgot to ask for it half or no sweet, like I typically order. So my bad there…

Side bar – I love cheese tea, but it already has an unfortunate name. Calling the cheese tea on your menu “cheezo” teas seems especially unfortunate.

Leafhopper

I agree, “cheezo” is not the most appetizing thing to name a tea.

Shanie O Maniac

Cheese Tea?

Well now I’m intrigued. And slightly scared.

Mastress Alita

In my head, seeing “cheezo” immediately makes me think of cheetos… not something I would ever want soaking in bubble tea!

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Leafhopper

I agree, “cheezo” is not the most appetizing thing to name a tea.

Shanie O Maniac

Cheese Tea?

Well now I’m intrigued. And slightly scared.

Mastress Alita

In my head, seeing “cheezo” immediately makes me think of cheetos… not something I would ever want soaking in bubble tea!

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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.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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