drank Mocha Chai by DAVIDsTEA
11557 tasting notes

New tea!

You would think, by all accounts, that I wouldn’t enjoy this tea very much because it’s a mash up of three broad tea flavour categories that I don’t often like: coffee, chocolate, and chai. However, each of those categories kind of has this like “one quality” that I enjoy about them/like enough to want to venture into those flavour realms – and I would argue that as if by magic this blend touches on my own personal “best attribute” of coffee, chocolate, and chai blends respectively. So it’s not a new favourite for me or anything like that – but I do enjoy it!

So what are the three aspects of the major flavour catagories that I’m into!? Well, lets start with chocolate: this blend uses Ghiradelli dark chocolate in it and that richness and dark cacao flavour really comes through in a way that I personally find much denser and fudge-y than a lot of DT’s current chocolate teas. I’m not huge on chocolate even outside of tea, but if I’m going to reach for chocolate now it’s most likely to be something very dark…

The second main flavour bucket? Coffee. I don’t drink coffee – never have, even before I was a tea drinker. Every now and then I will find something coffee flavoured or a coffee tea that I don’t mind but those are usually coffee flavoured things that lean heavily into the sweetness or creaminess of lattes/cappuccinos. That is not really the direction here. For me, the element of the coffee flavour that I really enjoy is that it tastes noticably roasted to me. I love a nice roasty toasty note in a cup of tea, so a coffee profile that leans into the roasted qualities of coffee definitely touches on some of my flavour preferences. The use of roasted yerba mate mixed with the black tea base really helps push those notes forward to make them a significant part of the cup composition.

Lastly though, and perhaps most importantly – the chai! All of DT’s favourite spices are at the party in this blend – namely cinnamon and ginger. I don’t mind the cinnamon, though I’d personally prefer a bit less ginger even though it’s honestly pretty light as an addition. However, the best part for me is the clove! It’s not a super strong clove note – that’s still not a spice flavour that tends to make a strong splash in DT’s chai blends since it’s pretty polarizing. However, you can definitely see those gorgeous clove buds throughout the loose leaf and that lovely flavour comes through in the undertone of the sip. It just adds nice warmth and depth to the cup, and separates this blend from the other chocolate/spice mixes that are part of the collection. Any time I have an excuse to work on a tea with the addition of clove I get excited, and I just really appreciate the complexity it adds to this blend.

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts and feelings regarding the teas, and not the company’s.

Flavors: Cacao, Cinnamon, Clove, Coffee, Dark Bittersweet, Dark Chocolate, Earth, Espresso, Ginger, Roasted

tea-sipper

Oh cool. Great note, great sounding new tea!

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tea-sipper

Oh cool. Great note, great sounding new tea!

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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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