This was the second bubble tea shop at the tea festival yesterday, though they were also serving a full menu of different tea infused food items!

I didn’t really grab a proper bite to eat until late into the afternoon, after we had finished our live recording of the DT podcast. So by the time we got to this booth they had actually sold out of most of their flavours. I have to give them major credit because this tea originally was supposed to have an ingredient in it that I’m allergic to and they very kindly went out of their way to prepare it for me without that inclusion. I know that accommodating allergies isn’t always the most convenient thing to do, especially in a festival setting where so much has to be prepared in advance.

The peach flavour of this bubble tea was very nice, though quite mild. It erred more of a floral peach than anything bright and juicy, and I thought it worked with what was obviously a more green and lightly oxidized oolong. I didn’t like this one quite as much as the Pineapple Oolong bubble tea I got from Ocha but it was also really refreshing! I thought it was really nice that both places had incorporated a discernible about of actual tea and real fruit into their drinks!

Bubble tea wasn’t the only thing I got from One Babo though! As I mentioned, this was kind of my lunch break so I also picked up two tea eggs and a sweet potato porridge that was made with Tie Guan Yin oolong in place of water. To be honest the porridge was a little bland for me, though I did feel like there was a distinct TGY minerality and nuttiness so I appreciated its inclusion and found it very interesting even if it wasn’t necessarily my favourite. However, the tea eggs were MIND BLOWING. They were so well seasoned and flavourful, and the marbling was beautiful. I really, really wish I had though to take a picture of that before scarfing them down…

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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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