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So, my interview today was at two in the afternoon; which is definitely a reasonable time. However, as I’ve talked about earlier this week I’ve kind of botched my sleep schedule a little more like a lot. When left to my own devices, my highly nocturnal internal clock kicks in.

To combat this, I set my alarm for 9:30 and then additional alarms for 10:00 and 10:30. I figured if I was out of bed by 10:30 I’d have plenty of time to shower and eat a good breakfast, run over some practice interview questions, make some tea in a travel thermos and then catch the bus. Keep in mind I’ve also been living in a different city the last two years, so I’m absolutely relearning the bus routes as well and wanted to give myself extra time in case I botched the transfer or something.

Here’s what happened: the first alarm went off at 9:30 and I hit snooze and went back to bed with the mentality of “I’ll just have a quick nap before the next alarm”. What felt like a long time later, I rolled over and mentally though “surely we’re coming up on half an hour any minute now” and turned on my phone. It was 12:30…

So, I rushed to shower and put together a suitable interview outfit. I didn’t have time for either breakfast, tea or practice interview questions. Thankfully, I nailed the transfer and made it to the store with ten minutes to spare. Then the interview took place. I think it went really well! Fingers crossed it did. I’ll know by the end of tomorrow, anyway. The whole thing was set up in a very casual way where I was asked a series of questions and then was asked to tell a story about a past experience which related to the question. In the past I’ve done well with that style interview (I get so tense with formal interviews) so that boosted my confidence. And as you all know based on my often lengthy tasting notes, I’m good at story telling.

On my way home, I stopped at 7-11 because I was absolutely starving at that point and I picked up a can of Brisk (better than Nestea, anyway), some pre-cut shady looking watermelon cubers, and a little square of carrot cake. I swear it was the best meal I’ve had all week. Probably just because I was so bloody hungry. In all honesty; I just want the can because of the cool llama thing – I quite like llamas. But for cheap quality canned Brisk I was impressed with the flavour though. It was smooth and fruity with a lovely sweet cherry quality and subtle lime taste. Of course, you certainly couldn’t taste the tea. But with Brisk do you ever really expect to?

It could have been much worse.

Christina / BooksandTea

Good luck! Though of course, I’ve got my fingers crossed that an even better opportunity lands in your lap. ;)

keychange

What Christina said!

Fjellrev

What a day, and hope you’ll get the job! I did something similar with the alarm this morning too.

Autistic Goblin

Hope you get the job!! I hate when I sleep through an alarm or sometimes when I forget to set the damn thing. GOOD LUCK!!!

Nicole

How did I miss a llama thing???

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Comments

Christina / BooksandTea

Good luck! Though of course, I’ve got my fingers crossed that an even better opportunity lands in your lap. ;)

keychange

What Christina said!

Fjellrev

What a day, and hope you’ll get the job! I did something similar with the alarm this morning too.

Autistic Goblin

Hope you get the job!! I hate when I sleep through an alarm or sometimes when I forget to set the damn thing. GOOD LUCK!!!

Nicole

How did I miss a llama thing???

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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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