drank Chill Out Cherry by Tease
15678 tasting notes

Picked this one up last night while shopping with Marika.

If I’m being honest I sort of bought it our of anger. That’s probably a stupid reason to buy something but the name really appealed to me because of the cherry and then when I turned the container around to read the ingredients I saw there was ZERO cherry in the blend. It’s a flavouring free tea as well, so you can’t even make the argument that the “cherry” they named the tea after is coming from there. I hate that.

So, of course, I had to taste it and see exactly how cherry like this non-cherry tea is.

First things first, it did taste really nice. Good balance of sweetness and acidity, with a surprisingly rich mouthfeel. The blend contains ashwagandha (that’s the “chill out” part) which is a hard ingredient to work with because of it’s intense and off putting taste, but I thought they balanced it out with the fruit REALLY well.

But cherry… I mean, I guess?? I tastes like red fruit, for sure. Not debating that point at all. It’s one of those weird cases where it’s a generic enough type of red fruit note that with a name like cherry your brain will probably fill in the gaps and it becomes passable. However, without the name to prompt that almost placebo effect I don’t think most people would blindly say this tastes like a cherry tea.

I guess I just don’t understand why push an angle like cherry with the name/copy if you’re not putting it in the tea?? Especially when the taste could be described a thousand other more accurate ways that are still super appealing sounding.


Just here to say that I, too, sometimes get angry about tea business’s advertising/naming decisions and appreciate being in a space where others understand that reaction. You’re not alone!

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Just here to say that I, too, sometimes get angry about tea business’s advertising/naming decisions and appreciate being in a space where others understand that reaction. You’re not alone!

Login or sign up to leave a comment.



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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