We actually went to two Murchie’s locations during the trip – one in Vancouver and one in Victoria. The Victoria location was the one I was most interested in going to as it’s their flagship store, and the space is just beautiful looking. However, we were a little worried we might not have the time in Victoria among our other activities and I really wanted to make sure I got to buy a bunch of AJ’s new blends, so we slotted in one of the Vancouver spots to shop at as a safe guard.

This is actually one of two teas that my mom picked up for herself but, as our Air B&B had an electric kettle, I took advantage of getting to try a few more teas than the ones I bought for myself by brewing up a cup the ones she had purchased in the mornings the following days.

We had a bit of a fun tasting and guessing game with this blend as we tried to figure out the different flavours in the mix. It made for a pretty solidly full bodied cuppa with just a nice little bite of tannin, though that might be more from my penchant to overleaf and over steep black teas. Both fruity and floral, it was interesting how it simultaneously tasted very distinct in its tasting notes but also perfectly ethereal for the name. We both tasted strawberry, but my mom also tasted blueberries and lavender in her mug. For my part, I got more of the bergamot than the lavender but also found the florals reminded me of the lush, sweet taste of parma violets. I see now, also, that sweet pea is one of the tasting notes in the copy and I find that pretty apt.

I don’t think this is a blend that I would personally want for my stash as I feel I have some stylistically comparable blends that fit the same need this would. However, I see why my mom was attracted to it as someone who really loves bergamot, lavender, and (in general) fruit tasting teas she can still add milk to.

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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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