With fall comes to inevitable Chai Collection from DT, and while most people here will know that is usually one of my least favourite collections of the year (I’m not a chai drinker, y’all) I will fully admit to this particular tea being an outlier because I am excited about it!

There are several returning teas, and most of them are ones I find to be alright but just not things I gravitate towards. However, I’ve been enjoying this one quite a bit the list couple months as I’ve waited for it to launch! It’s an oolong, which is definitely a tea type that I feel like we don’t use enough, and it’s a banana tea and I kind of have the belief that bad banana teas just don’t really exist!? I mean there are "less good’ banana teas, but bad ones!? BLASPHEMY!!

And this tea does not shy away from the banana, let me tell you! It’s got these truly stunning massive banana chips, similar to Banana Nut Bread, and the flavour is very sweet/rich banana with a bit of a creamy and baked undertone to it. For comparisons sake, I’d say richer and more overt than Banana Nut Bread. A little bit like bsnana runts. It kind of has to be rich though, because the spice in this tea isn’t soft and we didn’t want it to mask the taste of the banana entirely.

As far as spice go, cinnamon is the one that jumps out the most but I also really like and appreciate the balancing clove notes. Both are sweet and have some heat to them, but mostly play into the warming feeling that helps convey a “banana bread” specifically. And of course what’s a banana bread without nuts!? In this one, walnut is the choice nut and it adds a nice almost maple-y undertone while not being excessively rich either. I also think the oolong base supports the nuttier notes in the tea because it is a more naturally nutty tasting oolong. So, while the oolong isn’t a super overt taste in the cup, it’s important for creating body and foundational/complimenting flavours to the intended profile.

Also, I would be remiss to not mention how awesome this tastes as a latte!

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.

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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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