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Roswell Strange drank Apple Strudel Pistachio by Cuppa'T Specialty Teas

16936 tasting notes

Made a timolino full of this! I’ve been dying to try it since buying it earlier in the week; dry it smells like sweet, flaky glazed pastry and fresh, juicy apples with the sweet nuttiness of pistachio and a heavily present creaminess as well.

My steeping parameters were 2 tsp. of leaf in my 12 oz. timolino steeped for about five minutes, possibly a little less than that. Steeped the smell was very rich, buttery apple pastry; tons of creaminess in the smell. A little nutty pistachio.

Taste wise and hot, there was a light metallic “tang” and a slightly woody rooibos taste present completely throughout the sip. The apple is lighter than you would expect, and just a little bit taste. It reminds me of green apples. There’s a subtle creaminess present throughout the sip, and a buttery semi-pastry like taste. Just a little pistachio taste – though it is a distinct pistachio taste, and not just a generic nuttiness. I was expecting this to be a little more flavourful; despite what I’ve described this does feel a little muted, like it’s not living up the the full flavour potential it could have.

I also left a cup to sit for a while, which is now stone cold. This way, there’s a much more intense pistachio and cream flavour, with the same light, buttery pastry/apple taste. Medium rooibos flavour with a little bit less of that metallic tang.

So overall, pretty good but I feel like maybe I could have got more out of this taste wise. Next cup I may increased the leaf and see if that brings more flavour out.

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Lala
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I found this one good with a bit more leaf, and slightly less than boiling water temp.

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Lala
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I found this one good with a bit more leaf, and slightly less than boiling water temp.

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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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