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!