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Roswell Strange drank Caramel Earl Grey by Bird & Blend Tea Co.

17330 tasting notes

B&B released a new Earl Grey collection while we were in Europe with four different EG blends, so of course we wanted to try them. In the end we picked up 3/4 – choosing to skip the chocolate Earl Grey because it seemed a little less interesting and unique to us.

This was the one I was most personally interested in, and I have to admit it’s left me perplexed. The ingredient list is interesting to me. Licorice root I understand the inclusion of both as a natural sweetener and because it’s very mouth/throat coating properties will likely enhance the feeling of this being a more rich and caramel-like blend. Cardamom, on the other hand, seems out of pocket to me. Though, I have to admit the dry leaf smells INCREDIBLE with such a buttery toffee aroma, and you do also clearly smell cardamom too and it seems nice and complimentary…

Steeped I’m not mad about the taste, but it left me questing who this was for customer wise. If I’m attracted to this profile because of the Earl Grey, I think the bergamot note in the blend is actually maybe a little too light – that’s a quality that I personally appreciated, but that I could see bothering others. On the flip side, if I’m attracted to the blend because of the caramel (like in my case) I also feel like the caramel could be richer. It is a sweeter leaning profile with the buttery quality of the caramel and the licorice root acting in the way I expected both flavour/mouthfeel-wise. But I just want more caramel. Particularly a deeper, thicker caramel note. A bit less bright/aromatic.

And the cardamom. It’s there. You can clearly taste it, and honestly it’s nice. It compliments all the flavours pretty solidly. I just don’t understand why it’s in a Caramel Earl Grey. That’s still so confusing to me.

…so I’m definitely torn with this one!

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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.

Location

Montreal, QC, CA

Website

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

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