Today's Tea: Movie Night!

Movie Night from DAVIDsTEA

Description: This popcorn tea is better than the real thing. First of all, it has no calories. Second of all, it’s sweetened with maple and apple. Third of all, it has green tea, which studies (well, ok, experience) say is the ideal brew for keeping you quietly alert throughout a late-night flick. Great for thrillers, dramas, westerns or comedies. Drink it at home or smuggle it into the theatre.

Ingredients: Apple, Sencha-style green tea, popped corn, artificial flavouring

Caffeine: 1 (Low caffeine)

Brewing Instructions: 2 tsp     94°C/201°F    5-7 min

(From: DAVIDsTEA: Movie Night)

Steph's Thoughts:
As you know from reading my blog, I don't typically like green tea. Nor do I typically like popcorn or artificially maple-flavoured things.

THAT BEING SAID, this tea is everything I dislike in one cup, except it turns out it tastes like the opposite of dislike. WHO KNEW.

I went into DT wanting to try something that I haven't previously had. This is getting harder and harder, as I've tried MANY of the teas, and have most of them at home. I ended up getting a cup of something else, but I picked up a bag of Movie Night to try at home. I figured if I wouldn't like it, I could regift it to someone who would.

After an awesome evening with friends at The Day of the Doctor, we came back to my house for tea. I wanted something with low caffeine, that would be okay straight (no sweetener), and that wasn't too fruity. This one won out, which, given my tea aversions, was surprising to everyone. I figure, it's my house, if I don't like it I'll make another cup of something and not feel obligated to drink it!

Dry leaf notes are caramelly-maple with sweetness. And with the popcorn bits, it's aesthetically pleasing to look at.

My first sip was very surprising. It was... YUMMY!

If you like caramel popcorn, this is your tea. You can't taste the popcorn, per se, but it makes the tea look pretty. The maple flavour is not overwhelming. It's a really nice balance of sweetness and fruity, without being overwhelming. If you want to add a little more sweetener, the maple agave might go well, although this tea really is sweet enough in its own right that it doesn't need additional sweetener. I must have brewed it at the right temperature too, because the green tea doesn't taste icky (I tend to have really bad luck with green tea). I can't stress this enough: MAKE SURE YOU ARE BREWING GREEN TEA AT THE PROPER TEMPERATURE. It really does make a huge difference.

It's so good that it's been my go-to two days in a row. Sorry friends. I'm keeping this one.

Verdict: Surprising WIN!

Today's Tea: Wild Black Yunnan

Wild Black Yunnan from DAVIDsTEA

Description: In Yunnan province in southern China, ancient tea trees still grow wild in the forests. They can be hundreds, even thousands, of years old. Purists rave about the rich brown colour of the steeped tea, the aroma of sweet forest floor, the clean, natural finish. Our wild black Yunnan uses small, new leaves plucked from wild-growing trees, tightly twisted to preserve their natural flavour. (MK Kosher)

Ingredients: Wild black tea from Yunnan Province, China

Caffeine: 2 (medium caffeine)

Brewing instructions: 1.25 tsp     98°C/ 208°F   4-6 min

(From DAVIDsTEA: Wild Black Yunnan)

Steph's Thoughts:
It was a free-radicals and tannins kind of day, as I'm spending the evening watching the Doctor Who 50th anniversary special with my friends. I wanted a black tea, but not one too strong. I was intrigued by the name "wild black yunnan." I can just hear the words rolling off David Tennant's tongue, all yummy and delicious. (Sorry. His voice is very, very pleasing to my ears.)

The dry leaf notes are very subtle,  barely providing any aroma.

The first sips are mild. There's not a whole lot of additional flavour to it. Some black teas taste earthy, and some taste nutty, without any flavour added. This however just tastes like... straight black tea. I added a bit of agave which provides sweetness. My friend Nicole says it has a hint of chocolate to it.

I can see this pairing very well with milk or lemon. The British would probably serve it with a slice of lemon and a sugar cube.

I like it!

Verdict: wiiiiiiiin

Today's Tea: Gingerbread (again)

A few weeks ago, I posted a review of Gingerbread from DAVIDsTEA. When I posted, I thought that something was missing from the tea. I was right. In order to have a full, robust gingerbread flavour, the tea needs a little bit of molasses. I would recommend between a quarter and a half teaspoon for a full Timolino (12 oz.). I would recommend less, as I added about half a teaspoon and needed to temper mine with a little bit of milk.

The milk adds creaminess, kind of like a warm gingerbread cookie dipped in milk. It is really very yummy. And as a result of the molasses, it doesn't need extra sweetener. For those who don't know, molasses is basically refined cane sugar.

Verdict: Add a touch of molasses. You'll be glad you did.

Today's Tea: Salted Caramel

Salted Caramel from DAVIDsTEA

Description: There’s no better treat than a salted caramel. You won’t find this in your history books, but we’ve heard that Romeo seduced Juliet with a salt-sprinkled toffee. Rich, buttery and sweet with a kiss of salt – who can resist? So it goes without saying that it makes for a seriously delicious tea. This is a rich black tea blend, strewn with pieces of English toffee, coconut, caramel and a touch of French sea salt. It’s guaranteed to seduce your taste buds.

Ingredients: Black tea, coconut, caramel bits, English toffee bits, sea salt, natural and artificial flavouring

Allergen Information: Contains soy, coconut, milk and almonds

Caffeine: 2 (Medium caffeine)

Brewing Instructions: 1.25 tsp       98°C/208°F   4-7 min

(From DAVIDsTEA: Salted Caramel)


Steph's Thoughts:
I'm not normally a toffee or caramel person. However, lately it seems to be a craving of mine. This tea was recommended by my Friendly Neighbourhood Tea Guide at Grant Park today. I gave her the specifications of "sweet" and "caffeinated," and this was the second one she pulled.

Dry leaf notes are slightly bitter with a definite toffee smell. Normally this would be offputting, but today it seemed like a warm, inviting smell.

I find this similar to the Crème Caramel Rooibos, except creamier and without the very distinct rooibos flavour. Which is not a bad thing, it's just different. (Also, I thought I reviewed that one. Apparently I didn't. Huh. OH WELL! A trip BACK to DT is in order!!![note the distinct LACK OF ENTHUSIASM in my voice.....</sarcasm>...])

I find that a tea can have exactly the same flavouring ingredients, but if you change the leaf (be it green, black, rooibos or maté, or whatever), the flavour can be quite varied. Some flavours don't taste good as a black tea, but make a fantastic green tea (Mom's Apple Pie is a great example)!

That being said, Salted Caramel tastes a little like a Werthers candy without the cloying sweetness that tends to overpower such candies. Don't get me wrong, I love my sweetness. But sometimes, you want the flavour without risking your teeth. This is the way to go.
I was curious about the "salted" part. Would my tea be salty??! Because that's just gross. But like my friend Erica says, "The right amount of salt enhances rather than detracts from flavour. It's why you don't skip the salt when you're baking. It'll make your chocolate taste that much better." Since she's the best chef I know, I'm going to take her advice!

I can't taste the coconut, but I'm sure that it provides the roundness and body such a tea requires. Which is nice, because I can't say I'm terribly fond of coconut. But thanks to DT, it's growing on me.

Also, looking at the above picture, I'm tempted to pick out all the little caramel/toffee bits and munch on them. I think that would definitely mess up the flavour, though. Don't eat the tea, Steph. This isn't one of the ones you could do that with.

Verdict: Perfect if you're craving a hint of sweetness with a caffeine kick.

Today's Tea: White Chocolate Frost

White Chocolate Frost from DAVIDsTEA

Description: Say what you will about winter, but it might just be our favourite season. We love getting good and chilly out in the snow. And warming back up with a comforting drink is even more fun. So we created a cool, creamy drink that brings together everything we love about the season. It has peppermint for a burst of freshness. White chocolate for comfort and warmth. And pretty peppercorns just to make you smile. Sweet, comforting and refreshing, it’s a warm hug and a cool winter’s day – all at once. Limited edition.


Ingredients: Peppermint, white chocolate, pink peppercorn, stevia leaf, natural sugar flavoring, natural and artificial white chocolate mousse flavoring

Allergen Information: Contains milk and soy.

Caffeine: 0 (Caffeine free)

Brewing Instructions: 1.25 tsp    96°C/205°F  3-5 min

(From DAVIDsTEA: White Chocolate Frost)

Steph's Thoughts:
This is part of the new Winter collection.

I brought this tea over to a friend of mine last night. He had been saying that a peppermint tea with white chocolate would be wonderful. How appropriate, then, that this would be released by DAVIDsTEA this week! I thought it would be a wonderful surprise for him. He enjoyed it so much that I felt like brewing myself a cup today, since I'm under the weather and could use some joy.

Dry leaf notes are very pepperminty. Actually, it smells a little bit like peppermint schnapps.

The brewed tea flavour is very mellow. Austin said yesterday that it didn't have the same kick to the back of your teeth that straight peppermint does.
The mint pairs very well with the chocolate. Initially, I'd thought that the peppercorns would make it spicy, but that's not the case. This tea doesn't require any additional sweetener, as it is sweet enough on its own. I want to say that it's like candy cane hot chocolate, without the teeth-rotting sweetness. It's perfect the way it is.

It steeps a very lovely yellow colour. It does have a bit of an oily sheen on the top, which I'm assuming is from the peppermint. HOWEVER, I ASSUME WRONG. A quick Google search and a perusal of results leads me to conclude that chemicals in the tea are reacting with chemicals in my water (all naturally occurring), and that the oily film won't occur if I use bottled water to steep my tea. This seems like way too much of a process (also, I'm not THAT much of a tea snob that I insist on using bottled water to brew tea), and the film doesn't really detract from the taste, it just makes it look a little funny. I'll just put it in my Timolino, and savour it for hours.

I'm torn between wanting to drink the whole cup right now, or savouring it for a while.


Verdict: Another yummy tea from DT. WIN.

Today's Tea: Gingerbread

Gingerbread from DAVIDsTEA

Description: For the past four years, all we wanted for Christmas was a gingerbread tea. Every winter, we’ve pestered David for a spicy-sweet, festive tea. But he just couldn’t find the perfect blend…until now. And with its warm, comforting aromas of ginger, cinnamon and molasses, this rich rooibos tea totally worth the wait. It has the most nostalgic aroma you can imagine – like gingerbread cookies baking in the oven. And the taste is everything we hoped for and more. Thank you David! Now…what will we ask for next year?

Ingredients: Rooibos, green rooibos, honeybush, cinnamon, currants, crystalized ginger, pineapple, safflower petals, natural and artificial flavouring

Caffeine: 0 (Caffeine free)

Steeping Instructions: 1.25 tsp     96°C/205°F 5-7 min

(From DAVIDsTEA: Gingerbread)

Steph's Thoughts:
NEW HOLIDAY TEAS YAYE! Technically this isn't part of the collection, but a new-release.

I really wanted to try this tea, though initially I wasn't terribly keen on the smell. You can smell the ginger and pineapple. I waffled over it for a bit - I LOVED the concept, but there was just something about it that was missing. One of the TeaGuides at St. Vital assured me that this tea was really good as a latte, so I decided to trust her judgement and try it with skim milk.

At first, I wasn't too keen on the taste either. It wasn't quite what I was looking for. I think I was missing the molasses taste. And honestly, I think that's what it's missing - that sticky-sweet molasses flavour that makes a great, great gingerbread. Maybe I can try adding some to my next cup to see if that's what it's missing.

I let both the Hubby and another tea-loving friend try it as well. Hubby said, "um. Interesting. Something's not quite right." But my friend really, really loved it. She said it had the right mix of ginger and spice. Also, Laura (the Manager TeaGuide at both St V. and Grant Park) said that she isn't normally a fan of ginger, but that she really, really liked this tea. So I'm getting lots of opinions. 

HOWEVER, I will add this. This tea pairs very, very well with fish fingers and custard. I know that sounds like an odd pairing. It's a Doctor Who thing.
But, as the Tenth Doctor says, "Tea! That's all I needed, a good cup of tea! Superheated infusion of free radicals and tannin. Just the thing for healing the synapses."  From The Christmas Invasion) 

Doctor Who, fish fingers and custard, great friends and tea. Could I ask for a better Friday night?

Verdict: Still making up my mind. Some sips are amazing, some are not quite right. But it's not bad!

Today's Tea: Happy Kombucha

Happy Kombucha Oolong from DAVIDsTEA

Description: Our deliciously fruity blend has its roots in the 1960s, when every cool hippie was growing kombucha. Today, hipsters are again promoting this fermented tea for its delicious taste and good vibes. We’ve combined it with oolong, mango, pineapple and safflowers to make it taste like a golden ray of psychedelic sunshine. Yeah.

Ingredients: Oolong tea, mango, pineapple, Kombucha Powder, safflower petals, artificial flavouring*.

Allergen Information: Contains gluten-free wheat starch

Caffeine: 1 (Low caffeine)

Brewing Instructions: 1.5 tsp     94°C/201°F       4-7 min

(From DAVIDsTEA: Happy Kombucha)

Steph's Thoughts:
I felt like picking up an oolong yesterday, so I went to DT. The Tea Guide at St. Vital recommended Happy Kombucha.

The dry leaf notes are sweet, with pineapple and mango. I want to compare it to Mango Madness, but with a little more dried pineapple.

Those two flavours come out very strongly in the tea itself. I don't know what kombucha is supposed to taste like, or even what it is, really.

A quick Google search informs me that Kombucha is a fermented sweetened black tea (or I suppose you could use oolong as well...). The tea is fermented using a "symbiotic culture of bacteria and yeast." (from Wikipedia) Some claim that kombucha has significant health benefits, lessening the effects of arthritis, depression, heartburn, and even cancer. It is also claimed to be full of probiotics and other gut-happy things. I don't know if science has PROVEN any of these claims to be true, but ... one can always hope, right? A tea that makes my gut, brain AND body happy? I could get behind that. And one that tastes amazing too? Yup. Done and done!

The tea itself is very sweet, and doesn't require a lot of sweetener. Because it is an oolong, though, it does have the potential to get bitter if steeped too hot or too long. I, however, left the teabag in for 24 hours (yeah, it takes me a long time to drink a cup of tea...), but due to the sweetener that I added it's still good!
I prefer this tea warm, but it is also refreshing when iced. It's a very versatile all-season tea!

Verdict: Nicely done, DT! Another yummy tea. Fruity and healthy.

Today's Tea: Chocolate Orange

Chocolate Orange from DAVIDsTEA

Description: Some things are just meant to go together. Cups and saucers. Cream and sugar. Tea and cookies. And chocolate and orange. It’s a harmonious combo alright – rich, sweet and decadently dark. And this delicious pu’erh blend has it all: big chocolate chips to satisfy your dessert craving and zesty orange peel for a touch of fruitiness and spice. It’s the kind of thing you could get used to. Which is good, because you and this tea are totally made for each other. (MK Kosher)

Ingredients: Pu'erh tea, chocolate, orange peel, natural and artificial flavouring.

Allergen Information: Contains soy. May contain milk

Caffeine: 2 (Medium caffeine)

Brewing Instructions:  1.25 tsp    98°C/208°F     4-6 min

(From: DAVIDsTEA: Chocolate Orange)

Steph's Thoughts:
I went in to DT today, craving chocolate. I spoke with the TeaGuides, and they recommended a few, but they were all ones I had at home. I wanted to try something new. Chocolate Orange is the only tea that I haven't tried.
I'm not a fan of orange-flavoured chocolate. I don't like Terry's Chocolate Oranges. I'm often disappointed when things taste like orange (except... oranges. Them I'm okay with. Although not always. Some are too orangey). So you can understand my reluctance to try the Chocolate Orange tea. It is a pu'erh, though, which is often quite smooth. So I decided to bite the bullet and try it.
The TeaGuide mentioned that it's not really ORANGE, but more creamy. I don't necessarily know if I agree with her. It is smoother than most, but that's because it's pu'erh (which is awesome).

Dry leaf notes are definitely citrusy. There is the aroma of chocolate as well as the distinct smell of pu'erh leaves.
The steeped flavour is of a chocolate pu'erh with a bit of citrus. The orange isn't as overwhelming as I'd thought, but it's still distinctly there. It is on the sweeter side, so it doesn't require a lot of sweetener. I do like my tea on the sweet side, though, so I added agave. I might add a little more to bring it up to my sweetness level.
The Hubby , who doesn't normally like chocolate teas, says "mm, good!" In fact, he asked for more. I GUESS I can share.... While there is no vanilla in it, he did pick out hints of vanilla. This could be part of the chocolate, however.
It's not as chocolate-y as some, so if you're looking for a chocolate kick, I'd recommend another tea. But if you want a hint of chocolate in a smooth cup of tea, then this would definitely be up your alley.

Verdict: Pretty decent. It's not my favourite, but it's good!

Today's Tea: Crème Brûlée

Organic Crème Brûlée from DAVIDsTEA

Description: No one can resist this organic green rooibos tea. Seriously. The aroma is just too outrageously tempting. Creamy, caramel, decadent, rich. And the taste! How can something so sweet be so light and fresh? Plus, rooibos is caffeine free, making it the perfect drink for after dinner or before bed. Could life be more wonderful? (MK Kosher)

Ingredients: Organic: green and red rooibos, safflowers, calendula marigold. With natural flavouring.

Brewing Instructions: 1.5 tsp        98°C/208°F      4-7 min

(From DAVIDsTEA: Organic Crème Brûlée)

Steph's Thoughts:
This is a really beautiful tea to look at! I can imagine it would make beautiful tea art.
The dry leaf notes are rife with caramel.
I normally don't choose caramel, but Laura at DT was so excited about this one. Also, it's beautiful to look at, and it smells really lovely. It's what I needed on a cold day.
Never having had crème brûlée, I don't know what this tea is "supposed" to taste like. The flavour is really quite lovely, though. It's smooth and creamy without being overpowering.
It pairs very well with sweetener. It is on the sweeter side by itself, though, so I would be attentive to how much sweetener you're putting in. Too much and it's like liquid cavities. Not enough and it doesn't quite taste right.
It is definitely a rooibos, with the red leaf flavour coming through, though not overpowering the caramel.
I won't say it's my favourite, because it doesn't quite grab me the way others have. However, it is soothing and comforting!
It tastes alright both hot and iced (I had minutes from a board meeting to write and it went cold on me. Whoops), though I would recommend it hot.

Verdict: Pretty decent! If you're a caramel fan or like decadence, this is your tea.

Today's Tea: Mom's Apple Pie

Mom's Apple Pie from DAVIDsTEA

Description: This tea will bring you right back to your childhood. Thanks to the spicy aroma of cinnamon, the sweet smell of apples baking in the oven and the fresh green tea blend. Don’t remember that last part? Okay, so we added the green tea. It’s a great way to bring all the nostalgic flavour of mom’s dessert right to your mug. So wherever you go, you’ve got the warm memories…but not the calories. Mom would approve.

Ingredients:Green tea (China), apple pieces, cinnamon, artificial flavouring

Caffeine: 2 (Medium caffeine)

How to Brew: 1.5 tsp    82°C/185°F      3-4 min

(From DAVIDsTEA: Mom's Apple Pie)


Steph's Thoughts:

Today is FALL TEA DAY at DT, which is what brought me in to the store. That, and "my favourite and my best" TeaGuide was working, and I haven't seen her in a while.
So, with the advent of the amazing Fall Tea Collection, I was excited to try something new. I bought a tin of the Pumpkin Chai (oh my WORD, worth every single cent!), and hubby got a mug (and a bag!) of the Cocoberry (a black-maté blend with berries and coffee beans, with other things thrown in). Sugar and Spice (a black tea that smells like spice cake) smelled a little too strongly of cloves for my taste tonight, so it was a toss-up between Pistachio Cream (pistachio and mulberry leaves) and Mom's Apple Pie.

I was very hesitant to try the Mom's Apple Pie, because as you all know, I'm not a big green tea fan, but the smell of apples won out.

The aroma is the perfect blend of apples with a hint of cinnamon and sweetness. It smells fresh and invokes memories of harvest. It brings to mind images of an apple orchard during the fall harvest in days of yore, with luscious ripe fruit being picked by the whole family, with a pie-baking spree to follow in the country kitchen.
And that's just the smell!

The tea is sweet to taste, and unlike some greens, doesn't get bitter with a longer steep time. I've had my bag in the cup for over an hour, and it's just a strong apple tea, rather than *spit out* bitter.

The flavour is the perfect ratio of apples to cinnamon - you can taste the cinnamon, but the spice doesn't overpower the sweet apple flavour. The tea leaves are present, but again, not overpowering.
I added a bit of agave, which provides a more pie-like flavour. I can see myself drinking this straight for a bit of a "healthy treat."

According to my TeaGuide, this was one of the fall teas from several years ago, and they've brought it back. It's a good thing too, because with flavour like this, it'll be flying off the shelves.

Verdict: Green for GO! (really, I think I'm going to pick up a tin of this. Nom Nom Nom, and that's saying something for me to like a green tea!)

Today's Tea: Redberry Tonic

Redberry Tonic from DAVIDsTEA

Description: Ladies and gentlemen, step right up and get a taste of our revitalizing, tantalizing, exhilarating, invigorating tonic. Put some zip in your sip with tart and tangy hibiscus, rosehips, lemongrass and immortality-boosting goji berries. But that’s not all! We’ve harnessed the power of the legendary sea buckthorn wonder-berry, prized for centuries in Chinese, Indian and Tibetan medicine. You’ve got to see it to believe it folks, so get your hands on a cup today.

Ingredients: Apple, rosehip, hibiscus, lemongrass, sea buckthorn, goji berries, natural sea buckthorn flavouring

How to Brew: 1.25 tsp      96°C/205°F   5-7 min

(From DAVIDsTEA: Redberry Tonic)


Steph's Thoughts:
I stopped by DT today to pick up something new. The lovely and always effervescent Claire (I really hope I got your name right!) guided me to this tea. It's one of the new teas that DT has brought to market.

Apparently, it's very very healthy, as it's all-natural. Sea buckthorn (or hippophae) is supposed to aid in digestion (always good for me!), has very high concentration of vitamin C, and can also be used as a skin softener. I was also told that if you don't intend to resteep the leaves, you can use the brewed leaves as a facial mask.

Hippophae is also currently under research to test its effectiveness in treating inflammatory disorders as well as in cancer treatments, especially relating to bone marrow. According to Wikipedia, it's been used in traditional Chinese medicines for eons. AND - get this - research has proven that hippophae rhamnoides (common sea buckthorn) leaf tea reduces high-fat diet-induced obesity (in mice.... BUT STILL! HOW COOL IS THAT?!).

It steeps a vibrant red colour, most likely due to the hibiscus and rosehips. The smell reminds me very much of a very ripe, dark red apple. I wonder if the apple is a red delicious, because it's giving off a very red-delicious-y smell.

I've chosen to try this cold, and it's very refreshing. The hibiscus cuts through, but you can't taste the lemongrass at all. It's a little on the tart side, but not in a negative way. I could see making popsicles with this one with no sweetener at all. You could also make a cocktail out of it by adding gin or vodka, but I'm perfectly happy without.
There isn't quite as much ZING with this one as with some of the other hibiscus teas, which is good. It's a little more mellow.

All in all, it's a good summer tea. Hubby suggests it might make a good TeaPop; I'm inclined to agree, though I think you'd want to add a bit of sweetener if you were doing so. If you drink it straight, it doesn't require any sweetener at all.

Verdict: Yum. The hubby calls it "palatable." I think he's just tired and can't appreciate it.

Today's Tea: Yerba Mate!

For many years, I've been TRYING to be able to drink straight, unflavoured yerba maté. I have been grossly unsuccessful, until this weekend.

Traditional Yerba Maté is sipped from a guampa (a horn or a gourd, also known as a tereré) using a straw with a filter on the end, called a bombilla. 

One fills the guampa 3/4 full with maté, and then one has to invert the guampa and shake it so that all the teeny little stuff goes to the top. That way, it takes a while to get to the filter. 

Once you've shaken the guampa upside-down, you turn it right side up. The instructions on my package of yerba maté said that you wet the maté on the edge in one spot, and once the maté has soaked up all the water, you insert the bombilla all the way to the bottom. Once the bombilla is in, you fill the guampa up with water, and sip everything. 

Some say that when preparing the maté for the straw, you should use COLD water and let it sit and absorb for about 2-3 minutes before adding the straw.

 

The very first few times you add water, it may be very bitter.

Now, the VERY IMPORTANT thing about yerba maté is that you CANNOT use boiling water. If you use boiling water, the maté comes out even more bitter. 80°C is ideal. Also, resist the urge to stir this stuff. I know it's tempting with a straw in it, but don't. Just.... don't. 

The reason I've decided to do this is because for Christmas, we received a guampa, bombilla and a brick of maté from my brother-in-law. We got Pajarito from Paraguay.

We went camping this weekend, and I figured that it would be the perfect opportunity to try this out.

It would've gone a little better with someone who drinks maté on a regular basis to help us out, but in the end I think we did not too badly.

The first few sips were VERY bitter and I was a little concerned that I'd hate it. But after several turns with the bombilla (the hubby and I shared, as you are supposed to do, as maté is a communal drink) it started tasting a lot better. Either our bitter taste buds were so disgusted that they turned themselves off, or the taste changed to be a little bit more sweet.

Yerba Maté does have quite a kick, so it's not a good evening drink. It is also a bit bitter, though it can be sweetened. Refined sugars cut down on the health effects of maté (it's been suggested that maté aids in digestion, reduces certain types of cancers, helps with weight loss, combats fatigue, as well as a host of other things) so it is suggested that sweeteners like agave or honey be used.

The hubby suggested cupping your tongue around the bombilla and putting it further back in your mouth, and sucking the whole guampa dry (our guampa is really small!), which helps with the bitter taste. 

Also, the more cups you drink, the smoother and less bitter it becomes, while still being very flavourful. Ours tastes a little woody. 

All in all, I think our first experience with our brick of maté wasn't so bad. I'll ask for some help from a seasoned veteran and we'll go from there. But.... I think I might be a maté drinker. Not quite like some of the people I know, but .... getting there!

Something a little different...

Sorry for not blogging for a while, teaple. It's been a bit bananas. 

I've still been drinking tea, but I haven't ventured into the "new tea" category in a while. I ordered a bunch of 250g packages from DAVIDsTEA when they were doing their super-promo (I got a kilo of tea for $58. HECK YES), but it's all stuff I've reviewed before. 

I am, however, going to give you a bit of a review today. 

I was at McDonald's (yes, I know. Stop looking at me like that) the other day, and I tried one of their iced chai frappes. They are fairly decent, but there seems to be a ludicrous amount of dairy in them, which disagrees violently with my digestive system. Since I prefer to actually spend my day DOING THINGS and not BEING IN PAIN, I wondered if I could make my own. 

Short answer: Yes. They're not as pretty, but you can, in fact, make an iced chai frappe in your own kitchen.

What you need:

- Milk (whatever your preference is. I used 1%, but I'm sure you could use soy or rice or whatever)

- Vanilla syrup (Vanilla agave, or the vanilla syrup from Starbucks is what I use) (You could also use vanilla extract and sugar to taste)

- Chai tea (either bags, or you could steep loose tea. DAVIDsTEA's Pure Chai is perfect for this)

- Ice

Steep your tea. Add sweetener & vanilla to taste. Pour it over ice to chill it. Add desired amount of milk. 

Now, if you had lots of ice, you could put the ice in a blender and make it slushy consistency, then add your cold mixed tea. Or if you had lots of time, and some rock salt, you could pour your tea into a ziplock bag, put that bag in a bigger bag, add some ice and rock salt and shake until it was slushy (mixing salt into the ice makes the temperature go below freezing). This, however, requires a lot more time than one might have. When I want tea, I want it NOW, not an hour from now. (although, to be fair, half the time I make tea, it takes me an hour to even take the first sip...... Sooooooo .....)

I normally don't add milk to my tea, and even MORESO, not my iced tea. But I gotta say, the milk adds a nice bit of .... something. Perfect, anyway. 

Also, the vanilla agave? Apparently it's a bestseller at DT, because they can't keep it in stock. 

I haven't figured out where to buy a big bottle of vanilla syrup (that isn't $20) in Winnipeg. If anyone has any tips, please feel free to let me know! I'm always on the lookout for a way to stock my kitchen that doesn't involve wiping out my savings. 

Today's Tea: Pink Lemonade

Pink Lemonade from DAVIDsTEA

Description: When life gives you lemons, reach for this zippy hot pink blend. One sip is enough to turn any frown upside down. Not only is it packed with rooibos, hibiscus and other good-for-you stuff, it’s also unbelievably delicious any way you drink it. Served hot, it’s a tart and tasty throat soother. On ice, it’s an addictively tangy summer refresher. And if you really want to take it to the next level, freeze it into ice cubes and blend them up with some agave and a splash of vodka. Hello, grown-up slushie.

Ingredients: Hibiscus, mango, rooibos, lemon peel, lemon myrtle, lemongrass, stevia, cornflower petals, natural and artificial lime, lemon and sugar cane flavouring.

Allergy Information: Contains sulfites

Caffeine: 0 (Caffeine free)

How to Brew: 1.25 tsp     96°C/205°F  4-5 min

(From DAVIDsTEA: Pink Lemonade)

Steph's Thoughts
I originally got this one on Saturday (2 days ago), but as it was poured for me on the way to a wedding, I didn't have time to write a review. I did pick up a whole bag of it, though, so now I can drink it whenever I want!

My initial thought of this tea was "OOH PINK!" The hibiscus gives it a vibrant pink colour. The Saturday one was a lot more vibrant than today's; part of the reason is that Chris (my TeaGuide on Saturday) let it steep longer than I did. He also put more into the steeper. I have to ration mine because I don't have a giant tin at my disposal. (Oh, but I wish that I did.....)

This is one iced tea that surprisingly tastes just fine without sweetener. I wasn't sure I'd like it without. Saturday's had agave in it, and it was nice and sweet. Today's, I had no time to add sweetener, so I just left it, and it tastes okay. If you want a more juice-y tea, then add sweetener, but if a low-calorie thirst quencher is what you're after, this one fits the bill.

The taste is fruity, and not overwhelmingly lemony. It is tangy, but in a super way! The Hubby really likes this tea too, and stole a good bit of my first cup. I'm hoarding this second cup!  With every sip, I fall more and more in love! (Ha, it was a perfect fit for the wedding on Saturday!! I'm positive the bride would've loved it too, but bright pink tea would have been awful if accidentally spilled on a white wedding dress!) It's the perfect tea to be sipping on a summer afternoon, even if it DOES spontaneously start to hail....

I haven't had this tea hot, but with the lemon, if you add a bit of honey, I can imagine that it would be a super throat soother, with a pretty colour!!!

Another thing that I love about this tea is that it's BEAUTIFUL. You can see the beauty in the pic above. I love the way the pink and the green mix with the orange-y yellow of the mango.... I think I might have to make Tea Art out of this, and go buy another bag tin!!

Verdict: A-frickin-MAZING.
Stop what you are doing and go buy a tin RIGHT THIS VERY SECOND. (no really. It will be worth it!)

Today's Tea: Assam Banaspaty

Assam Banaspaty from DAVIDsTEA

Description: From the little Banaspaty estate in the Karbi Anglong district of India, this impressive Assam has a naturally sweet and malty body, a full red colour and a complexity that can handle a nice splash of milk. Perfect for breakfast or afternoon tea. (MK Kosher)

Ingredient: Fine black tea from the Banaspaty Estate in Assam, India.

Caffeine: 2 (Medium caffeine)

How to Brew: 1 tsp     98°C/208°F     4-6 min

(From DAVIDsTEA: Assam Banaspaty)

Steph's Thoughts:
This little tea fell out of my cupboard when it was afternoon tea time, so I figured it was a sign.

Assam Banaspaty is an unflavoured black tea from the Northeast corner of India. It is reminiscent of Red Rose tea (the kind that comes in a bag), but with more of an oomph, and less siltyness. I think this comes from the fact that I used whole dried leaves, whereas most teabags have some tea dust or fannings in them. That's not to say that they're lower quality (though sometimes that is, in fact, the case). Whole cinnamon tastes different than ground cinnamon, for example. Whole leaf tea tastes different than smaller-leaf tea. I know it sounds weird, but .... it really does.

I had a few sips, decided it needed sweetener because it was a little bitter, and then had a few more sips. I then decided to add some milk. The milk mellows the flavour, and gives it a smoothness that is really quite lovely. It has a bit of a honey aftertaste.
This is the kind of tea that I can imagine brewing in a big teapot and serving for Afternoon Tea, with little sandwiches (ooh, cucumber and tuna.....) and dainty cookies. Oooh, Oma's butter cookies....
Hoooooly cow. Not only am I salivating over my tea, but I am salivating over the prospect of butter cookies. I feel like baking now.

Also, I learned several things while writing this review! I was going to write a long paragraph on the comparison between Assam Banaspaty and Red Rose Orange Pekoe, which is the kind of black tea I drank as a child. I still probably could. But anyway...

 I learned that Orange Pekoe isn't a FLAVOURING of black tea - it's a denotation of exactly which leaf on the plant is picked and used for the tea, and the quality of said leaf.

I've always wondered where the term "ORANGE" pekoe came from, if it wasn't actually flavoured with orange at all. According to Wikipedia, the term was coined by Sir Thomas Lipton, and could refer to one of two things:

1. The Dutch House of Orange-Nassau, now the royal family, was already the most respected aristocratic family in the days of the Dutch Republic, and came to control the de facto head of state position of Stadtholder of Holland and Zealand. The Dutch East India Company performed a central role in bringing tea to Europe and may have marketed the tea as "orange" to suggest association with the House of Orange.
2. Color: The copper color of a high-quality, oxidized leaf before drying, or the final bright orange color of the dried pekoes in the finished tea may be related to the name. These usually consist of one leaf bud and two leaves covered in fine, downy hair. The orange color is produced when the tea is fully oxidized.

You learn new things every day!!

I honestly have no idea which leaf they use to make this tea, or whether it's a pekoe or a souchong. But.... it's pretty awesome!!

Hey, I wonder if I could ask DT..... *tweets them, awaits response*

Verdict: Win on all levels!

Today's Tea: TeaPop!

TeaPop from DAVIDsTEA

So, my Friendly Neighbourhood TeaGuide told me that I absolutely had to come in on Wednesday (today). I did, and I was treated to the first day of a new promotion: TeaPop!

Now, I'd read that this was something new, but I thought it was tea-flavoured (or tea-infused) popsicles. Which, if I recall from last summer, have the potential to be amazing.
But TeaPop is not this.

TeaPop is.... well, the graphic says, "They're fun. They're fizzy. They're flavourful. And they have next to no calories."
The premise is that it's tea mixed with soda water to create something fizzy and refreshing, like iced tea but with a fizzy kick. Or pop, if you were. (haha, I am so funny.....)

The great part is that it comes in whatever flavour you want it. I needed something with a big kick, so I had Jungle JuJu (which I reviewed in March). It's a maté, and I think it required a bit more sweetener than I put in, because it was a little... well, not as sweet as I like my sparkling water. I can see something sweeter being better.

There are a few recommended teas, which are mostly herbal teas, though there are others. Midsummer Night's Dream, Goji Pop, Pink Flamingo, Tropicalia, Lime Gelato, Blueberry Jam and Pink Passionfruit are some that I can think of off the top of my head. If it's fruit-based, chances are it'll be good.

When I was talking with the TeaGuide making my TeaPop today, she said that David (and someone else from the DT corporate office) actually went through all the teas they carry and tried each of them as a TeaPop. THAT would be the coolest job in the world (I WILL TOTALLY TAKE IT, GUYS!). It shows dedication to the product and also, making sure that the recommendations are good ones and not "Hey, customer, try this!" and have it be kinda gross.

Since TeaPop isn't available on the website, and thus, I can't link to it, DT DID come up with a recipe for us:

Feel free to try it, and please let me know your results!!

DT makes it with a SodaStream, though I'm sure any unflavoured carbonated water would work well.

It would be best to add a bit more sweetener than you normally do, though, as the taste of the soda water really does come through. I don't know why, but for some reason, plain carbonated water tastes salty to me. Maybe I'm just used to oversweetened American soda, so much that my tastebuds are ruined when it comes to carbonated drinks. Apparently in Europe, plain sparkling water is normal. It's taken me a great deal of time to adjust to drinking plain sparkling water and not expect ZOMGSWEET on my tongue.

Verdict: Neat refreshing summer drink; cool idea!

Today's Tea: Cocomint Cream

Cocomint Cream from DAVIDsTEA

Description: Cream of the crop - Coconut and mint might not be a familiar combo, but trust us. It’s seriously addictive. As soon as you open your first tin and experience its fresh, sweet-mint aroma, you’ll understand. It’s the kind of tea you always want to have within arm’s reach. It makes a sweet little afternoon pick-me-up. Or a perfect finale to any meal. Or a midnight snack that won’t keep you up all night. Refreshing, creamy, sweet and comforting, it’s everything a tea ought to be.

Ingredients: Apple, coconut, peppermint, blackberry leaves.

How to Brew: 1.5 tsp     98°C / 208°F   4-6 min

(from Steepster: Cocomint Cream)

Steph's Thoughts:

This tea? Totally changed my view on coconut. (like I said in my last review.)

I generally hate coconut in tea. It's just too.... simulated. Fake. I'm not a tropical fruit kinda person. And when you mix mint with it? Blech. 

Originally, this tea was one of DAVIDsTEA's Winter Collection, and is actually unavailable now (hence the link from Steepster and not DT, but I like people to know where I get my info). I know - TOTALLY helpful, Steph! I didn't buy the whole winter collection initially, because I wasn't enthralled with the contents. When I read the descriptions of the teas, my honest first reaction was, "Coconut and mint? Blech. Never ever will I try that." I ended up getting a few of the winter teas, but avoided this one for quite a while until one day over the winter, I went into the store, and my TeaGuide made me this one. 

I didn't know what I was in the mood for, and was feeling adventurous. I told my TeaGuide to surprise me. She made me this one and BOY HOWDY, am I glad she did. I've ended up buying two tins of it so far. (I am sad that it is not a year-round tea, because it would be a lovely summer drink. BUT THERE IS MINT JULEP WHICH IS ALMOST AS GOOD!)

Initially, when it steeps, it has a pale green colour (kind of - hahaha - a creamy-mint green), but it mellows to a nice rich yellow if you let it steep long enough (Forgive me, I got distracted with the dog), kind of like unsweetened apple juice. 

There is definitely a mint smell, but it's a subtle mint. Apple mint, I guess (WHICH YOU CAN USE TO MAKE MOJITOS WHAT?!). It's not an IN YER FACE mint, but it's not Cool Mint, either. It has Presence. And you can smell the coconut too, but it's not Fake-o-nut. It's the nice, sweet, fleshy part of the meat. 

The coconut and apple make it nice and light, and the mint gives it a refreshing little tingle. I brewed this in my Perfect Mug, and it did send a little bit of debris down to the bottom, and brews with a bit of a film on top, but the film doesn't detract from the drink. I'm wondering if this is the coconut oil just rising to the top. Does it do that?? I don't even know. 

Either way, I am savouring every cup of this tea like nobody's business. And hoarding it. I actually hide the tin when my in-laws come over. (YES IT IS THAT GOOD)

Verdict: Major win of epic proportions (PLEASE BRING THIS TEA BACK, DT!!!!)

Today's Tea: Mint Julep

Mint Julep from DAVIDsTEA

Description: If you want a taste of the Kentucky Derby, the best place to start is a mint julep. So ice yourself a cup of this little number and hang on to your hat. With black tea, spearmint and lemon peel, it’s smooth and refreshing right out of the gate. Add a creamy touch of pineapple and coconut, and you’ve got a cool summer drink that’s best in class. Try it with a sprig of fresh mint, a splash of bourbon and lots of cracked ice. Trust us – it’s a winner.


Ingredients: Black tea, rooibos, spearmint, pineapple, coconut, lemon peel, natural and artificial flavouring.

Allergens: Contains coconut

Caffeine: 2 (medium caffeine)

How to Brew:  1.25 tsp     98°C / 208°F   4-6 min

(from DAVIDsTEA: Mint Julep)

Steph's Thoughts:
First off: Hi DT-Grant Park staff!! I ♥ you guys! You are my Tea-ple. (yes, I know your official title is TeaGuide... Just go with it.)

I was superduper unbelievably excited to try the new summer teas from DT, so I rushed in to the store from work today. I checked out the new teas on Facebook before I went in to the store, so I knew that Mint Julep was going to be one of the ones I was going to buy even before smelling it (I really do love mint teas). I definitely needed something exciting today.

A year ago, I would have said, "Coconut and mint?? Ew gross, you are CRAZY." And then came Cocomint Cream (which I MEANT to review, and never did. Whups. Sorry!), which changed a lot of my views on tea.

And so we have Mint Julep. Apparently this is traditionally an alcoholic drink with bourbon, spearmint and a sugar syrup (or just sugar). Personally, I'm not a bourbon fan, so I'm thinking that I'll like the tea a whole lot better. And it is quite fantastic. It's a nice rich brownish-red colour, and brews VERY clear.

Upon first sip, the taste of coconut comes through, but it is not overpowering. I think I also taste the pineapple, but again, it's not overpowering. When you swallow, there's the refreshing aftertaste of mint. And THAT'S not overpowering either.  It's .... just the right amount of flavouring. It's summery, and energizing and... refreshing.....  I can see that, if you drink this in a silver cup, it would make you feel VERY posh. Alas, I just have it in a take-out cup from DT. But it's still pretty fabulous.

It tastes wonderful cold, and I feel like this is a tea that I should always have a brewed iced pitcher of. I really could drink this by the litre. I know I say that about every new tea that comes into my life (I'm a little fickle that way...), but really, this is pretty darn fantastic, even if it doesn't smell like much. "Ooh, black tea with some mint and coconut and it smells a little weeeeird." But trust me, It makes for an EXCELLENT cup of iced tea.

Verdict: MAJOR win. 

Today's Tea: Bollywood Chai

Bollywood Chai from DAVIDsTEA

Description: Mumbai’s the word - They’re colourful. They’re over the top. In a word, they’re epic. Nothing can quite compare to the sheer energy of Bollywood films. But we’ve tried to at least do them justice with this lively, colourful chai. It’s a delicately sweet black tea blend with all the warm, comforting flavour of a fresh spice cake. Not to mention the fun, vibrant pop of candy-coated fennel seeds, a classic Indian breath freshener. It’ll have you singing and dancing with the Bollywood greats in no time.

Ingredients: Black tea, fennel candy (fennel, sugar, menthol, food colouring), ginger, cinnamon, cardamom, pink peppercorns, natural ginger, vanilla and cinnamon flavouring*.


How to Brew: 1.25 tsp     96°C/205°F     5 min

(From DAVIDsTEA: Bollywood Chai)

Steph's Thoughts:

Nom. Nom nom nom nom nom nom nom nom nom.

First: Candy coated fennel. MADE OF WIN.
Second: Chai? MORE MADE OF WIN.

It's not spicy-spicy. It's got the right amount of cinnamon.

Though, it DOES taste a lot better with some sweetener in it. The candy-coated fennel doesn't add enough sweet for my liking. I do love the colours, though. It's like HAPPY in a cup. It's bitter if sipped cold, which is where I think the sweetener would come in handy.

When the TeaGuide made it for me, she added the right amount of agave to it. I haven't quite figured out the perfect ratio of agave to tea. I'm gonna keep working on it.

The black tea is a little bit bitter, but I think it's because I steeped it too long.

Verdict: Total nomulous win.

Today's Tea: Jungle Ju Ju

Jungle Ju Ju from DAVIDsTEA

Description: Head for the Ju Ju Jungle, made with a guayusa herb and fruit blend that’ll make you feel like swinging from the vines and hanging from the trees. No wonder. Guayusa contains a combo of the natural stimulants also found in green tea and dark chocolate. People claim it protects you against snake bites, gives you courage, and helps you spiritually connect to nature. With its smooth flavour and natural buzz, we’ll just say it makes for a deliciously stimulating cup of tea.


Ingredients: Guayusa (Ecuador), papaya, peach, artificial and natural flavouring.

How to Brew:  1.5 tsp     98°C/208°F 4-7 min

Caffeine: S (stimulant)

(From DAVIDsTEA: Jungle Ju Ju)


Steph's Thoughts:
I needed something with a great deal of caffeine today. Also, since it is doing that spring thing of "freezing in the morning, hot in the afternoon" I needed something refreshing. Though, I wouldn't call -2 hot.... However, when it's -20 in the morning, -2 is downright balmy!

ANYWAY.

Today's TeaGuide recommended Jungle Ju Ju. It's a maté, so it has lots of caffeine, and it's a nice fruity tea. And, quite frankly, tastes quite wonderful iced.

It has a nice amber colour, with a slightly green tinge. The aroma of peach and papaya comes through quite nicely.

This tea goes well with sweeter snacks (like sunbutter balls, which is like peanut butter, but made with roasted sunflower seeds, and contains no nuts), rather than with savoury dishes.

It does have a few bitter notes, but the taste of the papaya offsets it nicely. Also, I find that agave is a good additive to this tea when steeping, prior to pouring over ice.

I don't feel quite as muzzy as I did when I started drinking it, so that's a total plus. That's probably due to the guayusa, which is one of three known caffeinated holly trees. Apparently, it has twice the amount of antioxidants than green tea. Also, it contains theobromine,, which is the thing in chocolate "that has been shown to reduce physical and mental stress." (says Wikipedia) Healthy, brain-clearing, energizing, and de-stressing?? I think I've found my new daily cuppa!

Jungle Ju Ju tastes pretty awesome iced. I don't know what it tastes like hot, though I have a feeling this is one of those "better iced" ones.


Verdict: Tea WIN!!!!!!

Today's Tea: Honeydew Maté

Honeydew Maté from DAVIDsTEA

Description: Whether you’re looking for a pick-me-up or just a great tasting drink, steeping a cup of this tea is one of the smartest things you can do. For starters, it’s got green yerba maté, for a smooth-drinking, all-natural energy boost. Then it has green rooibos, which is packed with so much good stuff, it’s even better for you than regular rooibos. And on top of it all, it’s got the fresh, juicy taste of honeydew melon. Energizing, healthy AND delicious? This one’s a no brainer.

Ingredients: Green rooibos, green yerba maté, white hibiscus blossoms, melon pieces, natural flavouring

How to Brew: 1.25 tsp 98°C/208°F 4-7 min

(From DAVIDsTEA: Honeydew Maté)

Steph's Thoughts:

This was not my first time having this tea, but I had a craving for it this morning (which is odd, normally I crave chocolate or coffee teas), so I brewed myself a cup.

The dry leaves give off a fruity smell. It smells "green," very much like a green honeydew melon.

When brewed, it is a nice clear amber; at first it has a green tinge, but it's a really lovely colour. Very nice and clear, too, not cloudy at all. It has a nice sweet taste, so no sugar is needed. It actually tastes like honeydew, which is my favourite melon, so there's a win there!

The brewed tea smells like "green tea". Not green as in green tea, but as in the colour green. It smells like green and growing and fresh melons and reminds me of all manner of green things.

I can taste the maté, but it's not bitter and overwhelming, like some matés can get. It's a nice, subtle, supporting flavour to the melon, which almost makes the melon that much sweeter.

I find that Honeydew Maté is steeped better at slightly cooler than 98. 90-94 is ideal, I think. It might just be the tannins in the yerba that make it bitter when it's brewed too hot.

I think Honeydew Maté would be good iced, but is also super for those days when you crave green and spring/summer but are stuck drinking a hot beverage because there is still four feet of snow on the ground outside your door, and it won't be melting anytime soon. (Can you tell what kind of weather we're having? Ugh. I AM SO DONE WITH SNOW.)

Verdict: Way Win!

Today's Tea: Paradise Found

Paradise Found from DAVIDsTEA

Description: Ever hear about the tea utopia hidden deep in the jungle? Word is, it’s a pretty enchanted place. People say the hibiscus is always in full bloom, the oranges and mangoes are perfectly ripe, and the subtle scent of cornflower and safflower petals hangs in the air. How can you find this earthly paradise? It’s as easy as steeping a cup. One sip of this fruity black and green tea blend will take you right there.

Ingredients: Hibiscus, apple, black tea, green tea, orange peel, safflower, cornflower, candied mango, artificial flavouring

How to Brew: 1.25 tsp 98°C/208°F 4-7 min

(From DAVIDsTEA: Paradise Found)

Steph's Thoughts

I steeped this in my new glass mug, so when I poured the water in, I got to watch as the tea swirled down into the clear water.

I was impressed by the colour of the dry leaves - white, red blossoms, blue blossoms, orange.... black tea, it's very colourful!

First sip: Very ZINGY! It's the hibiscus, I think. it adds quite a zing to tea. I might use this as a wake-up tea. It doesn't need any sugar, either. It's sweet enough without it.

The mango doesn't come through as much as I'd like it to. I would really like to taste more mango than hibiscus.

Also, the taste is far less zingy when paired with food. I had pasta with tomato sauce, and that seemed to calm the zing (I can't think of another word for the flavour!), though after a few sips, it ramped up again. It's not necessarily a bad thing. It's a nice fruity tea, which reminds me very much of a Hawaiian lei with mangoes in my mouth!

I will admit, this isn't my most favourite fruity tea. I'd say more mango, less hibiscus. But other than that, it's pretty decent!

Verdict: Decent.

Today's Tea: Organic Crème de Menthe

Organic Crème de Menthe from DAVIDsTEA

Description: It’s time to go retro and return this flavour to its rightful place as the Queen of Liqueurs. Are you ready to succumb to its charms? Our version is a rich, dark blend of organic pu’erh tea and peppermint, sweetened with all the creaminess of organic Madagascan vanilla, licorice and cinnamon. It’s as delicious as the original, only you can drink it everyday, all day. Now, that’s decadent.

Ingredients: Organic: Pu-erh (cooked, Shou type), cinnamon, peppermint, licorice root, vanilla bean. With natural vanilla flavoring.

Caffeine: 2 (medium caffeine)

How to Brew: 1.25 tsp       98°C/208°F       4-6 min

(From DAVIDsTEA: Crème de Menthe)

Steph's Thoughts:

I've been waiting to try this one ever since my very first visit to DAVIDsTEA, but they have always been out of stock. They got new stock in as an online exclusive, so I snapped it up right away!!

Upon opening the bag, I was greeted with a smell that smelled very much like peppermint schnapps or,.... well, crème de menthe. (of course, now I crave alcohol, but I will drink tea and everything will be just fine!!)

I brewed this tea in a black mug, so I can't tell you what colour it turns, but it's got a lovely mild flavour. It's minty, without being INYOURFACE. It's also really nice and smooth, as it's a pu'erh tea. The Hubby also really likes pu'erh. It has a funny name, but a wonderful flavour!!

The cinnamon flavour is mild enough that it doesn't overpower anything else, and the licorice root is doing wonders for my stomach. (I've had an upset stomach for a few days, and it's finally calming down.) This is also a tea that really doesn't require any additional sweetness, as it is provided quite nicely by the licorice root.

A friend says that he imagines it like a liquid After Eight mint. After he said that, I took a sip, and thought, "You know, he's not far off..." It's sweet, though not nearly as sweet as the chocolate. And though the tea tecnhnically contains no chocolate, there is a hint of it that comes through. This tea leaves a nice, clean aftertaste in your mouth, very much like After Eights, with none of the calories!!

The tea tastes quite lovely hot, but can also suffice cold if you, like me, get distracted and forget to drink your tea while it's hot... Though I think I personally like it better hot. It's more like TEA tea rather than iced tea. (Also, hot chocolate + peppermint schnapps = win, and this tea is KIND OF like that, without all the alcohol.)

Verdict: WIN, and TOTALLY worth the wait!

Today's Tea: Coco-Lemon Thai

Coco-Lemon Thai from DAVIDsTEA

Description: Thai cuisine is known for its bold flavours and unexpected combinations. And this fresh, sunny white tea blend is no exception. It combines delicate white tea with zingy lemongrass and lemon myrtle, creamy coconut and spicy-sweet ginger, for a taste that’s subtly exotic and addictively refreshing. It’s a guaranteed jolt of sunshine that’ll turn any ordinary day into a trip to the bustling markets of Bangkok or a lush island in the Andaman Sea. Go ahead – you deserve a vacation.

Ingredients: White tea, ginger, coconut, lemon myrtle, lemongrass, sunflowers, natural and artificial lemon, cream and coconut flavouring.

Allergens: Coconut

Caffeine: 1 (Low caffeine)

How to Brew: 1.25 tsp 92°C/ 198°F 4-5 min

(From DAVIDsTEA: Coco-Lemon Thai)


Steph's Thoughts:
I wanted a cup of tea from DT today, and the Hubby made me promise that I would not get anything I already had. That list is getting ever smaller (ack! or yay, depending on how you look at it...), so my options were limited. I explained my dilemma to the Tea Guides, and one of them (I am so sorry, I'm horrible with names, and I've forgotten! *sniff* Please forgive me!) suggested that I try Coco-Lemon Thai. This has been on my list of things to try since it became Tea of the Month.

The smell of the dry tea immediately whisked me away to the tropical shores of Thailand. The coconut and lemongrass cut through the tea, but not in an overpowering way. The brewed colour is a nice clear amber. The bouquet is very Thai. Hubby says that it tastes a bit too ginger-y for him, so he doesn't care for it much. I, however, don't notice this. Well, okay, that's not true. I DO taste it, and can taste the spice on my tongue, but I personally don't think it's overpowering. I find it's more coconut-and-lemongrass.

I would caution against oversteeping this. I find that whites, when oversteeped, get bitter. (in other words, STEPH, TAKE THE DAMN TEABAG OUT.)

It tastes a little like a sweet version of the hot and sour soup, or the stir fry that I order at Bangkok Thai (which is an amazing little Thai restaurant in Osborne Village in Winnipeg!). I could definitely see cooking with this tea. It would make an amazing glaze for chicken. Even more amazing, cook your rice for your Thai dishes in this tea! Oh YUM!

I like this tea a little on the sweeter side. It does taste just fine cold. It's nice and light, and very, very "spring-y," which is why I think it makes a great addition to the permanent collection, released along with the spring collection. I think there's also a recipe for a cocktail with this tea. I could see it in a hurricane glass with a cherry in it.

If you are looking for a vacation (or you're craving Thai food, and can't get out), drink this tea. THIS is what it reminds me of:

And really, when it looks like THIS outside:

I will take the tropics any day!!!!
(seriously. Whoever is praying for snow in Winnipeg, PLEASE STOP!)

Today's Tea: Toasted Walnut

Toasted Walnut from DAVIDsTEA

Description: Traditional Chinese medicine says walnuts are a warming food. Which makes sense, because this is the kind of tea you spontaneously want to cozy up to on a cold winter afternoon. The comforting, lightly bitter taste of toasted walnuts is sweetened and deepened with dried pineapple, coconut, almond and organic green tea. Sip it in front of an open fire and chase away the cold.

Ingredients: Chinese sencha green tea, nut brittle (sugar, hazelnut), candied pineapple (pineapple, sugar), coconut rasps (coconut, coconut fat, sugar), almond flakes, walnut bits and artificial flavouring.

Allergens: Tree nuts and coconut

How to Brew: 1.25 tsp 82°C/180°F 3-4 min

(From DAVIDsTEA: Toasted Walnut)

Steph's Thoughts:
The bouquet of this tea, dry, is most definitely tropical. You can smell the coconut, as well as the pineapple and a hint of nutty green. (The walnut smell is a little plant-y...)

I made SURE that I followed the brewing instructions (letting the tea water cool before pouring it into my mug, only brewing a few minutes, removing the leaves after brewing), and that certainly cuts down on the bitterness. I am surprised at how much the green tea leaves open. I know I shouldn't be too shocked. Tea is constantly surprising me.
It has a wonderful blonde colour, very clear and light.

The first sip had me wondering - is it nuts, or coconut, or green tea that I'm tasting?? This is not a bad question! You can smell the coconut, but the flavour of the toasted nuts also comes through.

With every sip, I find myself wondering what this would taste like as an addition to blondies - like brownies, but without cocoa.

These are Butterscotch Blondies...
I really wonder if I could adapt a blondie recipe to include some Toasted Walnut tea. In my head, it tastes amazing. (Crap, now I crave fresh baking, and it's 10 pm. This isn't happening today.)

Anyway. The first couple of sips are nice and sweet, but as I keep drinking, I'm finding it gets a little more bitter. However, I've already had my sugar quotient for the day, so I'm going to have to drink it straight. It is a wonderful end-of-the-day tea. They are right in that it is very comforting, and smells good. Green tea still isn't quite my thing, but it's growing on me.

This is a tea that tastes a lot better warm, so don't let it sit while you browse for more recipes on your computer. Drink it right away!

Verdict: Win-spiring!

Today's Tea: Vanilla Orchid

Vanilla Orchid Oolong from DAVIDsTEA

Description:  We’re still searching for the secret to eternal bliss, but we’re pretty sure one cup of this blend will get you at least five minutes’ worth. It all starts with the very best leaves: a premium oolong from China’s Fujian Province called Huang Jin Gui. A popular wedding gift in China, Huang Jin Gui is prized for its pretty yellow colour and romantic floral scent. Here we bring out this special leaf’s orchid aroma with a touch of vanilla. The result? A perfectly balanced, subtle cup that’s equal parts rich, creamy and floral. Feeling blissful yet?

Ingredients: Huang Jin Gui Oolong from Anxi in Fujian Province, natural vanilla flavouring

How to Brew: 1 tsp 92°C /198°F 3-5 min

(From DAVIDsTEA: Vanilla Orchid)

Steph's Thoughts:
This tea was recommended to me by Laura at DT: Grant Park. I've had it once as brewed by DT, and I've also reused the bag in order to bring you this review.
I was immediately drawn in by the vanilla scent. It's a natural vanilla, almost vanilla bean-ish. The leaves aren't much to look at, but looks CAN be deceiving. The leaves almost remind me of dragon pearls, rounder than most tea leaves.

Vanilla Orchid is a nice light tea with floral notes. I find that it's considerably more floral after eating fruit. For example, I had a piece of candied mango and then took a sip of tea, and all I could taste was floral. With general sipping (pre-fruit, or after a meal), the vanilla comes through nicely. The floral notes are still there, but not as overwhelming.

I do find, however, that the longer you leave the teabag in the cup, the stronger the floral taste becomes. Toward the bottom of the cup, it did start getting a little strong for my liking. Not undrinkable, but a bit too much. I have a tendency to leave my teabag in too long. I think 15 minutes is about the maximum brewing time for this one. (It takes me between 1 and 4 hours to drink a cup of tea, depending on how hot it is to begin with. Longer if it's in my Timolino, which keeps tea hot enough for me to drink for 8+ hours. It's too hot for the first.... six or so.)

With sweetener in, it tastes almost like a thin syrup. Not in a cloying, overwhelming way, but in a .... comforting way. Sweet and rich-tasting, while still being quite light. I might add a little less sugar next time.

Overall, this is a good tea for those people who enjoy a nice light tea with hints of vanilla and flowers.

Verdict: Pretty good!

Layered Lattes and Comparing Service

So, today when I was waiting for Hubby to get his hair cut, I went into DAVIDsTEA - naturally!

Several things about this foray into this tea shop:

Walking into DAVIDsTEA is like coming home. The staff are FANTASTIC - they chat with you, they ask you how your week has been in order to get you JUST the right tea for you, they take a GENUINE interest in what you like, and they ASK YOU what you like. And if you become a regular (ish) like me, they REMEMBER from time to time what you like. They let you take your time, and if you're indecisive, they're okay with that (at least, the staff at Grant Park are...). If you want to look at a particular tea, they get it down for you, and let you smell it as long as you'd like. If you want to look at what's in the tea, they let you look at the tin (lid on, of course).

When I was at a different mall last week, I stepped into Teavana because I was craving tea (and Timmies tea just doesn't quite cut it when there's a loose-leaf tea store nearby...). Even though I'd gotten bad service there when it was Teaopia, I thought I'd give it another chance since they changed the name. Don't. Just.... don't. It is not worth your time and energy. The staff at Teavana are rude and during my time there, they were more concerned about talking with each other than interacting with their customers. They didn't once ask me what kind of tea I liked, just let me know "if you want to look at anything, let us know" and then acted like it was an inconvenience when I asked about something. When I asked what was in the tea, the girl behind the counter totally didn't know ("I don't know, like, fruit maybe??"), and read it off the tin like it was "below her" to have to do that. I felt stupid for even asking. It feels like they have a "know what you want or get out" policy. I should have looked on the website first to find what kind of tea I wanted before going in. It may have saved me a lot of hassle. I'm not doing that again.

This proves to me that not all loose tea stores are created equal.

Maybe DAVIDs has spoiled me. I don't know. They DO know great customer service, though. They also know how to build customer loyalty. (ahahaha, loyal-Tea.)

AND today, I got to learn how to make a layered latte. Laura, one of the Tea Guides at DT was showing me a photo of her exciting new creation on her camera - a layered tea latte. It looks like this:

Hers was green and red, and white. It was super cool.
Basically the premise is that you steam and froth milk. Then you add your tea VERY SLOWLY, and then you add your foam.

DAVIDsTEA posted the "recipe" for a layered latte on SnapGuides. You can read all about it here: DT's Layered Latte.  (they also have a link for frothing milk without a frother).

Laura used matcha in the milk (to make it green), then steeped Forever Nuts tea to make it red, and then foam and cinnamon on top. It was, in fact, very pretty. She was so excited about it, too!

She also got me to try a tea that I wouldn't normally. She's very good at that, somehow. Look for a review of Vanilla Orchid, coming soon!