Today's Tea: Pink Flamingo

Pink Flamingo from DAVIDsTEA

Description: Ready for spring break? Try this sweet, citrusy cocktail of oranges, tangerines and lemongrass. It’s got hibiscus and beetroot to turn it a natural shade of hot pink, plus blackberry leaves for a sunny burst of Vitamin C, apple and carrot for extra sweetness, and eucalyptus leaves for kick. Sound irresistible? Try it iced. In a martini glass. With a splash each of cointreau and gin. And a paper umbrella.

Caffeine: 0 (caffeine-free.)


Ingredients: Hibiscus blossoms, apple pieces, carrot flakes, blackberry leaves, eucalyptus leaves, lemongrass, beetroot pieces, freeze-dried tangerine/orange slices and artificial flavouring

Brewing Instructions:  1.25 tsp    96°C/ 205°F     4-7 min

(From DAVIDsTEA: Pink Flamingo)

Steph's Thoughts:
I thought this was one I reviewed already. Nope.

This was one of DT's Teas of the Day in store. I thought I'd had it before, but I think I was thinking of pink lemonade. Though I'm pretty sure I've had Pink Flamingo too. The other option was Hot Mama, and since I had that one yesterday, I decided to have an iced Pink Flamingo. See, I told you it was iced tea season.

Anyway, Hubby had the first sip, and he said that there was something in there that made him go URK. I figured it was the hibiscus. With a pink tea, unless you're really lucky, chances are there's hibiscus in there. I know I said I was going to stay away from hibiscus, but sometimes it's unavoidable.

It is definitely citrusy. I can taste the lemongrass, though it is not overpowering. I was worried that the eucalyptus would make it taste a little bit like Vicks VapoRub, but it doesn't, thanks to the citrus and other fruit (and veggies!) that are in the tea. It gives more of a cooling sensation down your throat, rather than being there in taste. Keep in mind I don't have the most refined palate, and thus, a true connoisseur would be all, "What're you talking about, woman? It's TOTALLY there." But you're not reading their reviews, you're reading mine. Ha ha.

As loyal readers can attest, I'm not a fan of the hibiscus. The lemongrass and the orange (and I think I taste some apple in there too...) provide enough flavour that I can overlook it, though.

HOWEVER, if you like fruity, hibiscus-y, citrus, caffeine-free tea, then this is your cup.

It's fairly sweet on its own, but I always add a little bit of agave, just for good measure. I think it could use a little more than what my TeaGuide put in, to be honest.

Verdict: Eih. Not bad. Drinkable on a hot day.




ALSO, I went into Teavana today (I know, I know). I went there first, solely because a friend gave me a gift card and I wanted to spend it. However, the gift card was in US dollars, and the Canadian stores cannot accept USD (but they can take US cash......). They told me I could use it online, though. So I tried, and when I got to the checkout, they can't process gift cards at this time. I'll try again tomorrow, but ... I gotta say, Teavana, your service consistently disappoints. (Your teas, however, are - I will admit - not bad. I was really excited about the raspberry tea you offer. I wish DT would offer more raspberry teas.)

Today's Tea: Hot Mama

Hot Mama from DAVIDsTEA

Description: Really want to wow mom this Mother’s Day? Reach for this limited edition fruit and spice blend. It combines sweet apple, beet and licorice root with zingy rhubarb and spicy ginger and cinnamon. Not to mention a kick of energizing black tea. Tangy, fruity and totally addictive, this complex chai is the perfect pick-me-up, either hot or over ice. And packed with natural healers like ginger and cinnamon, it’s pretty darn healthy, to boot. Our favourite part? It brews a beautiful bright pink. Ooh mama.

Ingredients: Ginger, black tea, apple, beetroot, cinnamon, licorice root, rhubarb, natural flavouring. 

Brewing Instructions: 1.25 tsp   96°C/205°F    4-7 min

(From DAVIDsTEA: Hot Mama)

Steph's Thoughts:

I can tell you right away that this would not wow my mama. My mama doesn't like tea. My PAPA on the other hand.... he looooves chai. And Hubby loves rhubarb. I don't know how he feels about chai. *asks* "I don't like chai." OOOKAY THEN. 

I picked it up yesterday because NEW TEA MUST TRY. Also, it looked pretty. 

It definitely brews bright pink. That's the beetroot. I'm glad it's not hibiscus. I can smell the ginger right off. I think it could do with a bit less ginger, actually.

During certain sips, the apple comes through nicely. I think it could do with a bit more apple, personally. It's a lovely flavour.  

It reminds me of a slightly fruitier version of Le Digestif. 

I haven't had enough time to evaluate the "pick-me-up" factor of this. It's not that burst of energy that I get from some teas. 

I do like that it doesn't really need any sweetener. I didn't put any in, and it's fine. 

Verdict: Not bad. Not the best, but good if you're in the mood for ginger. 

Today's Tea: Cool Cucumber

Cool Cucumber from DAVIDsTEA

Description: Some things are just undeniably cool. Black leather jackets. Rock ‘n’ roll. And you can’t argue with the just the right pair of sunglasses. But in our books, there’s nothing cooler than this deliciously refreshing black tea with melon, real cucumber slices and just a hint of mint. It’s bracingly fresh, totally invigorating and surprisingly addictive. And unlike those sunglasses, it’ll never go out of style. We told you it was cool… Limited edition.


Ingredients: Black tea, honeydew melon, cucumber, sunflower petals, blue mallow blossoms, natural and artificial flavoring.

Brewing Instructions: 1.25 tsp       96°C/205°F    4-7 min

(From DAVIDsTEA: Cool Cucumber)

Steph's Thoughts:
Today's trip to DT brought several new things.

First: DT has instituted a new Frequent Steeper program. You can bet I jumped on that bandwagon as soon as I heard!

Second: I picked up the new Mother's Day tea - Hot Mama. Look for a review soon!

Third: Today's tea: Cool Cucumber. I have a bag of this from when the spring teas came out. However, I didn't think this would make a good hot tea, given the ingredients. So when it was one of the Teas of the Day at DT, I jumped at the chance to try it cold (even though today is NOT the day for iced tea)!

It has a very, very weird flavour.  I mean, cucumber and mint. What. What are you doing in my tea.
At the same time, it's actually very refreshing. I think the honeydew and the cucumber pair very nicely. It would be an awesome tea for those summer days that are sunny and hot and you just need a drink to cool off. This is EXACTLY the right tea for that sort of day. Also, for some reason, I feel like it would cool a sunburn. But it probably wouldn't. ..... I wonder if you could put tea in a bath, or whether it would cause a negative physical reaction. Either way, it's very cooling and refreshing and it makes me yearn for hot weather and sunshine, neither of which I've seen in a while. It's STUPID COLD again, and I am SO TIRED OF SNOW. (sorry. Just.... I'm SO DONE with winter, and I can't wait to have summer teas again.)

The black tea flavour comes through once you've had about 2/3 of your cup. I think it does require a bit of sweetener. It doesn't need to be TOO sweet.

Verdict: Not my favourite, but definitely good.

Yesterday's Tea: Choconut Oolong

I realize that I forgot to post about the types of tea. I will at some point. I haven't forgotten.

Also, you'll notice that this post is titled YESTERDAY'S tea. There's a reason. 

Without further ado, yesterday's tea: Choconut Oolong from DAVIDsTEA

Description: David was eating breakfast: toast with chocolate hazelnut spread and a cup of oolong tea. He took a bite, then a sip. Then he got that look in his eye. A light bulb went off. Why not combine the two? Rich, dark chocolate. Smooth-drinking oolong. And just a hint of hazelnut. The result? Sweet, satisfying and a little bit nutty. It’s the perfect breakfast and the perfect tea, all rolled into one. Limited edition.

Ingredients: Cocoa husks, cocoa beans, oolong tea, black tea, liquorice, natural hazelnut flavouring, artificial cream, chocolate and caramel flavoring.

Caffeine: 2 (medium)

Brewing Instructions: 1.25 tsp      96°C/205°F 4-5 min

(From DAVIDsTEA: Choconut Oolong)

Steph's Thoughts:

I was at a friend's house last night for tea. She let me pick what kind of tea I wanted. This called to me, as it's rich and chocolaty. It turns out that it's one of her favourites too. She's been on a chocolate tea kick, and DAVIDsTEA has some great ones.

Since my friend didn't have a water thermometer, we kind of eyeballed it. It's important to steep oolong in water that's not too hot.

Upon drinking it, I was convinced I tasted a bit of coconut, but I think that's the hazelnut coming through. I realize that hazelnut and coconut are completely different. Just chalk it up to I'm dumb and don't have as refined taste as I would like to think I do.

Oolong is a tea that pairs well with these flavours. It's light enough that it doesn't overpower the chocolate or make the chocolate taste.... heavy? but yet, it's strong enough to carry the bold flavours of chocolate and hazelnut. 

It has a very smooth flavour as well as texture. It also pairs very very well with coffee cake, or even a lighter cake. 

I didn't try the tea with milk, but my friend loves this tea with milk. I do think that it does lend itself very well to a hint of it, as it is a chocolate tea. I could see Choconut Oolong lending itself very well to a latte, or even a frappe in summertime. 

Verdict: Yum. Win. 

Today's Tea: Lover's Leap Estate

Lover's Leap Estate OP from TeaLeafs

Description: Malty with a jammy-like flavor that is vacuum-packed at the estate capturing the pungent 2nd flush flavor at its peak. Medium body, flavoury cup with piquant Ceylon character that is best in the morning or after dinner. High Polyphenol Antioxidant Tea 9.85%, 98%+ Ethical Tea Partnership.

Ingredients: Luxury black tea

Caffeine: (None listed, but research indicates Medium)

Brewing Instructions: (None listed, but research indicates 1.5 tsp/ 8oz water, 100ºC/212ºF,  3-7 minutes)

(From TeaLeafs: Lover's Leap; Elmwood Inn: Lover's Leap)

Steph's Thoughts: 
I felt like unflavoured tea today. It's been a lazy morning at home by myself, and I wanted something warm and comforting.

This is a tea that I picked up at TeaLeafs in Williamsville, NY. I had the BEST experience shopping there, and I'd definitely recommend it if you're in the Buffalo area. Syd knows her stuff, and she's so bright and friendly. It'll be my first stop, my next trip to Buffalo!

The OP in Lover's Leap Estate OP stands for Orange Pekoe. It comes from an estate just outside Nuwara Eliya, Sri Lanka. In doing a little bit more research, it's consistently hailed as one of the best tea estates in Sri Lanka. It's high in elevation, which results in sunny, warm days, and cool nights, which are optimum tea growing conditions. Also, it's got beautiful scenery!

As there were no steeping instructions on the bag, I eyeballed it. I used 2 tsp of tea for about a cup and a bit of boiling water, and steeped for 7 minutes. The result is a wonderfully smooth cup of tea that requires no sweetening. And for someone who likes sweet tea, that's saying something. Hubby says that it smells like Red Rose with honey in it. I told him it's because it's an orange pekoe, but with whole leaf, rather than just the dustings. He also says that it's very well brewed. I'd like to think that most of it is the quality of the leaf rather than my brewing. I would recommend taking the bag out after about 7-10 minutes, rather than leaving the leaves to steep, as I feel like they'll get quite bitter over time.

It's got a nice, light flavour that is not overwhelmed by bitterness or after-notes. There are some woodsy notes, and some faint fruity notes. Berries, maybe? It kind of reminds me of walking through the woods in British Columbia - surrounded by green plants and warm, slightly humid air.

I feel like this would also make an incredibly luxurious cup of iced tea. With a hint of sugar and citrus, it would be perfect (if slightly expensive)!

Verdict: Major win.

Tea School

It's been a while since I've posted. I HAVE been drinking tea, but alas, nothing new. I have a few reviews that I've stashed away, but I can't find them at the moment. Sorry.

Today, DAVIDsTEA launched a new Tea School, which is basically Tea 101. The premise is to introduce the public to the very basic version of the tea knowledge that the Tea Guides have. I took notes. I have to share my new knowledge with my loyal readers, don't you know.


During the presentation, they discussed the process of harvesting teas, the 5 "Golden Rules" of tea brewing, and the different types of tea (well, those related to the camellia sinensis plant). We also had a chance to taste several different teas. I'm not going to share all my notes, but I would definitely recommend that, if you have a chance, partake in a Tea School class. It's really quite a neat experience.

In this edition, I'll talk about harvesting teas, and the Golden Rules of Steeping. Types of tea will be for the next installment.

DAVID'S TEA SCHOOL (Tea 101)

Camellia Sinensis is an evergreen shrub native to Asia, though it is now grown all over the world.

Harvesting Teas

1. Pluck - remove the leaves from the plant. This is mostly still done by hand, though there are plucking machines. 
2. Wither - basically, let them dry out a bit.
3. Roll - this bruises the leaves, causing the sap/oils/juices to seep out and produce a more robust flavour.
4. Oxidize - also known as fermentation, this part of the process releases tannins. Just like your apple turns brown after you bite into it, so the tea leaves turn brown as well. 
5. Fire - this stops the oxidation process, and "locks" the tea into it's final form. This can be done over a fire, by baking it, or leaving it in the sun. 

Golden Rules of Steeping

1. Size Matters. Why? Your tea leaves need room to unfurl themselves. How much room are you leaving for your leaves to expand? You have several different options here. You can let them steep in an infuser, a tea ball, give them a whole pot, use a bombilla (straw with a filter), use tea bags, or use a mug with a filter. 
2. Measure it! It's important to make sure you're measuring your tea. This means you get the perfect cup, every time.
3. Proper Temperature. Is your tea ever bitter? Your water was probably too hot. Every tea has the optimal temperature for best flavour. If the water is too hot, it will burn the leaves, leading to bitter grossness. It's amazing how much of a difference temperature can make while brewing tea!
4. Steep Time. Some teas can withstand longer steep times, while some teas only require 30-60 seconds of steeping for awesome flavour. Some teas get bitter when left to steep too long. 
5. Experiment. Have fun with your teas! Try blending your own (for example, Birthday Cake and Coffee Pu'erh from DAVIDsTEA apparently make an amazing "Tiramisu"), or try different sweeteners. Sugar, honey and agave can all change the taste of your tea. Add milk. Make it a latte. Use soy or almond milk instead of cow's milk. Try it iced. Make it YOUR cup of tea. Figure out what YOU like, not what someone else tells you you should like.