67
drank Chill Out Cherry by Tease
15678 tasting notes

So, my reentry to Montreal after my vacation was pretty rough

A few days before I was supposed to fly back I noticed my ear was a little sore. So, we picked up some drops from the pharmacy and hoped that would help. It didn’t. In fact, my ear very rapidly started to get worse and worse to the point where I ended up missing my flight on Sunday because I was in the ER. Turns out that was maybe a good thing because the doctor (after six hours of waiting to be seen) said the pressure build up from all the swelling was so bad my eardrum could have ruptured mid flight. Yikes.

I ended up getting put on some antibiotics, and for the next few days I just waited in pain and misery for them to kick in enough to be able to fly home. Eventually I flew home on Tuesday. The most painful flight I’ve ever been on. Mind you, this was after spraining my ankle and getting Covid at the start of the vacation. After all of that I come home and find out that my hamster, Gorilla, had died while I was away. It was a fucking lot, and I’m still kind of in a place of rest and recovery just processing all of it. Like, just too many fucked up and awful things in too short a time span. I actually ended up not drinking any tea for three days in a row. I was just miserable.

I don’t want to talk about it. I just want to start moving forward.

Anyway, when I eventually started making myself tea again this was the first thing I steeped up. Sachet format was crucial as I just wasn’t in a place where I could mentally handle anything else, and a stress relief blend felt pretty… well, on the nose. It was pretty good. As I said in my last review of this, I actually think this tea tastes pretty solid (especially when it’s your first cuppa in three days). Lots of red fruit notes.

ashmanra

I am so sorry. That really is a lot. Sending a hug from afar.

Jason

You poor thing! Hoping that you’re feeling like your old self again soon!

Martin Bednář

Sad to hear all the things. Let’s hope good things start to happen now.

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ashmanra

I am so sorry. That really is a lot. Sending a hug from afar.

Jason

You poor thing! Hoping that you’re feeling like your old self again soon!

Martin Bednář

Sad to hear all the things. Let’s hope good things start to happen now.

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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 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.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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