Oh hello, new tea friend!

DT just brought back a handful of teas for the fall season, including some of my favourite fall-inspired blends that I’ve gotten to develop like Pumpkin Earl Grey and Horchata Chai. Along with those returning teas, we’ve gone this new matcha!

I’m gonna be so honest y’all when I say that I was maybe the biggest critic of this matcha when it came to the development. I was just really, really skeptical we were going to be able to achieve a flavour that was distinctly marshmallow tasting while keeping this an organic blend. The bottom line is that the organic flavouring industry is just much more challenging to work with than natural/artificial and when it comes to decadent flavourings like this they just aren’t really playing on the same field.

But, well, we did it! Took a long time, but we got there. It’s maybe not as intense a flavour as some of our other sweeter matchas (I’m thinking of you, maple!) and I think the more fresh and umami flavours of the matcha come through fairly strongly compared to other sweetened and flavoured matchas from DT – but it’s there. Creamy and a little caramelized, with a marshmallow note that I personally find very similar to the Toasted Marshmallow flavoured Jelly Belly branded jellybeans.

I think it’s most evident flavour wise when you add milk (or alt milk) to this and make it a matcha latte. I’ve been enjoying it as both a hot and iced latte, but iced is really my own personal preference. And I know it’s technically part of our fall drop, but I just really love the late summer/early fall timing because this is exactly the time of year I’m personally craving things like s’mores with that gooey toasted marshmallow flavour. I’ll need to make this with a bit of chocolate milk or syrup at some point and see if I can make a S’mores Matcha sorta vibe!!

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts and feelings regarding the teas, and not the company’s.

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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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