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Roswell Strange drank Minnesota Blend by Verdant Tea (Special)

16875 tasting notes

I decided to try practicing out doing a more serious, thought out tea and food pairing since that’s the next module I’m doing with class and the last week of Tea 103 did touch on this topic. I waited to see what my mom had planned out for supper and then picked my tea out afterwards!

So, tonight we ended up eating spinach stuffed ravioli with a parmesan topping (and the meat eaters in the family had chicken as well – but I am not a meat eater). I decided that because all of the flavours in that dish are pretty light that a full bodied, brisker tea like an Assam would be an inappropriate pairing. A medium bodied or lighter tea would probably be a more suitable pairing.

I picked this unconventional Genmaicha because I thought that the delicate flavour nuances wouldn’t drown out the flavour of the pasta, and the vegetal nature of the green tea would blend in with the spinach filling while the toasted rice notes would provide some contrast. I definitely really enjoyed the meal even if I’m not totally positive this was the best pairing I could have come up with. I think a medium bodied tea like a high grown Ceylon or something like a greener oolong with floral notes both would’ve tasted really good too.

As for the tea itself, it was very soft with a good balance of sweeter vegetal notes like spring beans and a subtle marine-like quality with some toasted rice notes and a slight nuttiness as well as a soft vanilla edge. The taste was very clean and well rounded. I couldn’t taste the juniper in this infusion but I also didn’t crush the berries before hand which is what I’ve been doing lately when I drink this. I still really, really love this Genmaicha.

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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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