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Roswell Strange drank White Angel by Tea Desire

10238 tasting notes

4218

No, that’s not the number of teas in my cupboard – it’s actually the produce code for Apricots according to Sobeys. I started training there last week, and part of my new job is memorizing the produce codes for about 200 different things. So, to help, I’m going to look up the produce codes for relevant things in my tasting notes: I think associating them with something like that might help remember them. So far, I’ve only got about 30 down…

Also, FYI, I’m writing this note (and every other note today) from Calendar Club, my other new(ish) P/T job. Just like last year, there’s a block on the internet but you can back channel around that block in the same way so hello stable internet connection, my good friend. It’s been about two weeks since I’ve had one at home hence PART of the reason why this queue is gonna be so damn long. We even called our service provider last night (again) to try and work through it, but after being on hold for 36 minutes we gave up. Ergh!

Unfortunately, my more detailed notes for what I’ve had the last couple of weeks is at home so I’m going almost solely by memory. What do I remember for this one? Well, to start I had it as a latte. Something about the creaminess and apricot (4218) aspects appealed to me. I remember just faintly tasting the coconut in the blend (4261) and then a light fruitiness not totally distinct of apricot but reminiscent of stone fruits. Mostly, the fruit was covered by milk though.

I think it’s something to try again but maybe more generously leafed.

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Daddyselephant
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I used to work at a Food Lion (Southern grocery store) and then a Wal-Mart and I’m warning you now, those produce codes will sink in and take years to fade. XD

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Daddyselephant
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I used to work at a Food Lion (Southern grocery store) and then a Wal-Mart and I’m warning you now, those produce codes will sink in and take years to fade. XD

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Banana Man: Pheobo
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

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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