89

Had to search for this one in my cupboard; I couldn’t get it to come up in the search bar. Oddly enough, I couldn’t get ANY Root Beer teas to come up in the search bar – and yes, I double and triple checked to make sure I was spelling things correctly.

Thanks a million to aisling of tea for sending me (unprompted; just as an extra “add in”) about 50g of this blend! I adore root beer teas; and I’ve been holding this one, just based on the one cup I’ve had of it prior, very highly in my head. In fact, I consider it the best root beer tea (with a black base) that I’ve ever had – and second best overall, with Butiki’s blend ringing in at the top spot.

I’m happy that now that I’ve brewed up a cup of it (alongside a big bowl of buttery popcorn and some good TV), it’s living up to how I’ve held it in my head! I’m especially thankful because the many, many cinnamon chips in the dry leaf (way more than there were in the one cup sample I received from Kittenna) were frightening me a little bit. Cinnamon has no place in rootbeer! Thankfully, I can’t taste them individually so they must just be doing something to contribute to the overall flavour.

This is super creamy and rich, both in taste and mouthfeel – and it really captures not only a very “pure” rootbeer flavour, but the essence of a “float” with that very decadent scoop of vanilla icecream on top. In this case, I believe they’re using white chocolate to do the trick – but hey, whatever works right? And this definitely works. I drank the first half plain, and then added some milk to the second half – and that just made this even thicker and better. Mmm!

My only “gripe” overall is that it has that same gross looking oily/waxy scum on top that you get in every cup of DT’s White Chocolate Frost. And there very clearly is a common denominator: the white chocolate. But it doesn’t translate into the mouthfeel in an unappetizing way so it doesn’t bother me on any level other than the aesthetics of it.

I’m boosting my rating, because apparently I rated this much lower than I remember doing so – probably because of the oily/scummy appearance. The taste is divine though, so my rating should reflect the taste way more than the appearance.

Jennkay

Oh, the many wonders of the Steepster search function, haha.

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Jennkay

Oh, the many wonders of the Steepster search function, haha.

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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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