94

Sipdown (96)!

Oh wow; I’m out of this one again. I cold brewed it to take to work yesterday as per the norm, and I have to admit this was not the best cold brew I’ve made. In fact, it might have been the worst. For the first time ever I tasted the hibiscus quite strongly, and there was some other tartness contributed by pineapple and orange flavour notes which, just like the hibiscus, are not normally present at all.

I’m thinking these elements of the blend must have just sunk to the bottom of the package, and that’s why it was so pronounced. That said, even though this is probably the worst yield I’ve had it was still drinkable and ok tasting – just not up to its usual standard. This is back on my shopping list, and if RiverTea ends up doing anything for Black Friday or Cyber Monday I’ll definitely be getting more of it sooner rather than later; there are a couple RiverTea blends I need to restock on now, and a few I’d like to try as well.

Unrelated to this tea, but still related to tea…

Yesterday there was an Antiques show/sale in the mall I work at (like I’ve mentioned before, it is a very senior oriented mall). At first I wasn’t really excited or very aware of it at all but at some point during my shift it dawned on me that antiques could mean old teaware! So on my break I ran over to the ATM, withdrew some cash and went shopping.

There was a lot of very cool stuff – tea related and non tea related. Pretty well every vendor had a decent size selection of tea sets, old teapots, saucers, and teacups. One vendor had a GIANT tin of Ceylon Tea from 1910. But out of all the cool stuff and teaware nothing really drew me in and made me want to buy it. Except for one thing. I saw it, and immediately knew that it had to be mine.

So, I am now the proud owner of an Antique Jasperware Wedgwood Teapot! Here are some pictures I took of it:

http://kissmyassam.tumblr.com/post/100473455064/guyfierithirdandfinalantichrist-antique

The thing that immediately drew me to it was the obvious Greek influence. I’ve always loved Greek Culture, but when I studied different art styles and periods in my IB Art Course I really learned a lot about the developing art style related to Greek Pottery; it’s my favourite, though somewhat niche and specific, art style/period. But then, the see that adapted to a teapot – and one so beautifully shaped (it fits PERFECTLY in my hands guys; like, it’s the perfect size to be cradled by my little baby hands), it was instant in love.

The antiques dealer didn’t know a lot about it other than that she didn’t think it’d ever been used, but upon closer inspection I think it was – the inside is very well cleaned without tea staining (probably why she thought it was unused) but inside the spout theirs’ some darker tea staining that makes me think it was probably used for black tea quite a bit.

I also spent some time last night studying and researching Wedgwood potter’s marks so I could date it – and based upon the potter’s marks, the placement, and the font I’m very confidant this piece is from between 1908 – 1929. So, possibly, this teapot is over a hundred years old! That’s so cool!

I ran out of time today to clean it, but since there’s some notable dirt build up inbetween the white decals and where the handle meets the body of the pot I’m going to try and clean it tomorrow. I want my new Wedgwood (I have named him Julius, after Julius Caesar) to shine! Although, not really because it has a matte finish. But the point still stands.

What a beautiful, unexpected find!

TeaBrat

cool teapot!

darby

Beautiful!!!

Anlina

That is gorgeous!

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Comments

TeaBrat

cool teapot!

darby

Beautiful!!!

Anlina

That is gorgeous!

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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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