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Roswell Strange drank Graveyard Tea by Black Lotus Tea

16545 tasting notes

More Critical Role themed teas! (This is one I drank pre-fucked up tooth)

At the point of Critical Role that I’m at right now, we don’t know a ton about the character who inspired this blend – Caduceus Clay. However, there’s enough that I feel like I know him well enough to feel like this blend is a bit of a weird character fit. He’s a Cleric and tender of a generational graveyard, who happens to make make tea out of the plants that grow over the decomposing graves – all while being an incredibly wise and gentle soul. So a Hazelnut Strawberry blend!? Idk, doesn’t feel right…

I do like the deeply complex and earthy shou pu’erh tea base though – that seems appropriate for both the character and the environment he hails from. Something fermented/aged and connected to nature in terms of taste/flavour direction. I feel like I probably would have personally gone for more of a herbaceous direction and used things like nettle leaf, assorted roots like chicory, or more calming ingredients like chamomile or jasmine as part of the blend composition if I was making a blend for Caduceus. Also probably a handful of spices – within the group he often takes on the role of party cook and has a penchant for creating flavourful spiced dishes. So an herbal and root forward shou chai!? Idk – he’s a hard character to pin down.

All of that said, I did enjoy this blend a lot. The strawberry is pretty sweet and sticky, with a bit of that “soda style” strawberry syrup flavour, but the hazelnut is rich and compliments the earthiness of the shou pu’erh base very well. Not overly complex, but in that way it seems appropriate for this gentle and wise soul who is, for the most part, satisfied with a simple life.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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