A sweet and spicy blend of ginger, green tea, licorice and orange peel.
Turn up the heat…
(Ginger, green tea, licorice root, orange peel, rosehips, pink peppercorns, natural ginger flavouring.)
Whether you hate it or love it, there are so many reasons to appreciate ginger. For one, it’s been used as a digestive aid for thousands of years. And according to Ayurveda, this aromatic root also balances excess kapha or sluggishness. For as long as I can remember, I have avoided any form of ginger tea. But since discovering DAVIDsTea, my mind has opened up a whole lot more to trying things/ingredients out of my comfort zone, ginger included. And because of recent digestive issues, I discovered Sweet Ginger Heat, a green tea that claims to be both sweet and spicy. The dry leaf definitely smells spicy, but more so from the ginger (which is the main ingredient) than anything else. The rosehip shells, pink peppercorns, and orange peel are what stand out the most in the loose leaf appearance, colour wise, but other than that, every single ingredient is present and visible.
After steeping for close to four minutes, Sweet Ginger Heat brews up to a golden green-esque hue, with the ginger scent still intact, but now it is also supported by the licorice and peppercorns. It’s quite “spicy” from the initial sip, enough to feel it in your throat as the tea goes down, but personally, it’s not overtly intense of a flavour, if you ask me. It’s soothing, if anything. The added ginger flavouring definitely helps to kick things up a notch overall. There is a bit of sweetness from the licorice root that lingers slightly at the end of each sip. It’s not as overbearing as it can be, but it’s a shame, because it does seem to completely outshine the citrus aspect of this kosher blend. I can only imagine that an extended brew time would bring out even more sweetness, and certainly more heat. Aside from the orange peel’s absence, Sweet Ginger Heat still delivers on its sweet and spicy promise, all while being both organic and all-natural.
Our hunt for the perfect white chocolate chai is finally over. And with its balance of creamy sweetness and warming spices, this black tea blend is even better than we imagined.
Spice up your life…
(Black tea, ginger, cinnamon, cocoa nibs, white chocolate curls, cardamom, cloves, cocoa powder, stevia extract, natural and artificial white chocolate flavouring.)
The concept of a “white chocolate chai” really piqued an interest in me, especially because I haven’t really seen any other company release anything quite like it. But upon seeing the ingredients for DAVIDsTea’s White Chocolate Chai, my original excitement lowered, here’s why: I am personally not a huge fan of regular chocolate, but because the in-store sample didn’t have a strong chocolate taste, I figured I should give this tea a fair shot. The loose leaf appearance looks exactly like a standard chai tea… There’s cinnamon, cloves, ginger, cardamom pods, all on top of a base of black tea. But in this case, there’s also curls of white chocolate, as well as cocoa nibs to “spice” things up. The dry leaf has a strong spiced scent to it, with the ginger, cinnamon and cardamom standing out the most to me. It’s even somewhat comparable to Cardamom French Toast, another spiced black tea blend.
Once steeped for four full minutes, White Chocolate Chai results in a warm, rich brown colour, with a slight oil film across the top of the brew. Upon the initial sip, you can without a doubt feel the presence of the ginger. It’s quite strong, and you can feel the intensity and burn as it goes down. The other spices help to round out the chai aspect, while the white chocolate and stevia extract contributes a sweetness that is not over the top. If the stevia wasn’t listed, I would have had no idea that there was stevia in this tea. It’s really not as in your face as it can be at times. The cocoa (nibs and powder) is not as dominant as I was expecting it to be, the spices definitely reign supreme. Unfortunately the white chocolate is not detectable in the tea’s overall flavour, despite the various chocolate curls scattered throughout, as well as additional flavourings. Adding milk (or preparing WCC as a latte) definitely enhances what White Chocolate Chai should have tasted like from the get-go, but otherwise, it is presented more like a pre-sweetened chai blend than anything else. Yeah, the cozy/comfort factor is there, but it’s still lacking some oomph.
A sweet black tea spiced with caramel, pumpkin candies, cinnamon and cloves.
Celebrate the harvest…
(Black tea, cinnamon, cloves, caramel, carrot, lemon peel, pumpkin candies, pumpkin flakes, natural and artificial pumpkin spice flavouring.)
One of the quintessential flavours of fall, is without a doubt, pumpkin. Around this time of year, you slowly but surely start seeing it everywhere you look. From pies, cookies and scented candles to ice cream, alcohol and coffee creamer. The list could definitely go on for quite a while. Even though it has gone through some recent changes since it came out more than five years ago, there’s a reason why DAVIDsTea brings Pumpkin Chai back every year. I think a riot would ensue for this classic otherwise… The bright orange pumpkin candies are a definite ingredient standout in this tea. Amongst the loose leaf, you can almost spot cubes of caramel, cloves, pieces of cinnamon bark and even dried carrot on top of a base of black tea. What comes through the most to me via the scent is the clove and cinnamon, as well as the overall pumpkin spice that is added to this seasonal blend.
After steeping between 3 and 4 minutes, Pumpkin Chai smells like it did initially, but more toned down. The maltiness of the black tea and the spices really make for a warm and comforting cup of tea. Personally, it would have been nice to see the pumpkin (flakes) ranked a bit higher in the ingredients list, because not only am I unable to spot them in the dry leaf, but it’s also not translating as well as it should in the end product after brewing. Pumpkin spice flavouring is included here, and is probably a way better representation/description of what Pumpkin Chai (as a tea) actually is. Although delicious (especially with a splash of cream and a bit of brown sugar stirred in), it is still not quite a true chai, and the pumpkin flavour could be a lot stronger at the end of the day. Thank goodness DAVIDsTea brought back their pumpkin agave (which retails for $14/bottle) again this year, because not only is it another product to rope in pumpkin lovers, it also does wonder for enhancing this tea.
A rich blend of warm spices, with a sweet hint of licorice root and vanilla.
Chai it, you’ll like it…
(Black tea, cinnamon, ginger, licorice root, cardamom pods, cloves, vanilla, black pepper, natural vanilla flavouring.)
It’s no wonder chai tea is a classic and a staple beverage for many all over the world. It’s warm and comforting with an extensive history (dating back to the early 1900s), but what exactly constitutes the perfect blend? Before it was declared Chai & Mighty, it was tentatively named David’s Chai, because DAVIDsTea considered it to be their perfect version of the classic. But with a new collection of chai options being released within the next week, Chai & Mighty’s reign is sadly coming to an end. The dry leaf of this organic blend is highly aromatic (as is to be expected of a chai tea); nicely spiced with an underlying sweetness from the vanilla. The loose appearance is minced for the most part; the black tea base, black pepper, cinnamon bark, licorice root, and vanilla appear to blend together. The remaining ingredients (ginger, cloves, and cardamom pods) stand out the most, because they are bigger in size than everything else.
Admittedly, licorice root is not something I’m particularly a fan of (in my tea or otherwise). It is used to supply a natural sweetness to teas, but at times, it can come off as cloying and overbearing, especially if steeped for long enough. Which is why I only steeped Chai & Mighty for just over three minutes, one minute under the suggested preparation time of 4-7 minutes. The scent at this point is quite similar to how it was originally, but certainly not as potent. In your cup, you can expect a reddish brown type of colour, typical of a black tea. Chai & Mighty certainly delivers on flavour. It’s spiced, but not at all spicy. Surprisingly, the licorice is tolerable this time around. If anything, it simply lingers after each sip. It seems to overtake the vanilla as well, because I’m struggling to detect it here. There’s a slight bit of astringency, but ultimately, it’s full of body/character. And just as great with a touch more sugar and a splash of milk. Stock up while you still can (currently out of stock online)!
This mouthwatering infusion balances the sweetness of Anjou pears with papaya, pineapple and a floral kiss of sunflower blossom. Pure pear-fection.
(Pear, apple, candied papaya, candied pineapple, rosehip peel, sunflower blossoms, stevia extract, natural pear and peach flavouring.)
I don’t know if anyone else can sense fall in the air too, but just because summer is slowly but surely coming to an end, there are still so many things to look forward to with fall just around the corner. Like pears coming into season, for example. With over 3,000 varieties available around the world, this member of the rose family, is an excellent source of (dietary) fibre and more versatile than you’d think. DAVIDsTea showcases the Anjou pear, in all its fresh and juicy glory, through a herbal blend called Pear Blossom (1/5 of the newly released Harvest Collection). Pear is indeed the dominant ingredient in the initial aroma of the dry leaf, followed by peach with a hint of apple, while the loose leaf appearance consists of little dried bits of pineapple and papaya, amongst slightly bigger pieces of pear and apple, with a much needed kiss of colour from the rosehip peel and yellow flower petals. Everything is present, except of course, the added flavourings and stevia extract.
Even after steeping for seven full minutes, Pear Blossom still results in a pretty light colour that is reminiscent of diluted apple juice, and it smells just as sweet and fruity as it did upon first sniff. I love that despite containing four other fruit flavours, the pear here is somewhat mellow, but ultimately manages to hold its own. The sunflower blossoms contribute a pleasant and delicate floral element in the backend of each sip. It should be noted that even with stevia being apart of this tea, it is thankfully quite tame. It’s there to help provide the perfect level of sweetness, and not take away from the ripe pear flavour, like it has a tendency to do at times. The fact that there is peach flavouring infused into this tisane admittedly throws me off a bit, but I think it is what is making me favour this tea as much as I do. The pear and peach are mingling together here in perfect harmony. From my previous experience with pear based teas from DT (cc: Poached Pear, Ginger Pear), they are typically paired with warmer components like ginger or cinnamon, but even though Pear Blossom is a sweeter, juicier pear offering, you honestly can’t go wrong whether you decide to drink this one iced or hot/warm.
This magical blend of berries and butterfly pea flowers changes colour with lemon juice.
(Currants, apples, rosehips, butterfly pea flowers, raspberries, blackberries, stevia extract, natural kiwi, blackberry and bilberry flavouring.)
Are you bored of your current tea selection at home or just looking to try something new and exciting? Well, look no further than Magic Potion, a brand new herbal tea offering, that features an ingredient that is not so common in the tea world. Although it goes by a handful of different names, butterfly pea is the most common, and it is a unique flower/plant that is native to Southeast Asia, where it is regularly used as a natural food colouring. Magic Potion’s loose leaf appearance consists of azure petals (complimented by a pop of yellow) from the aforementioned flower, which are transferring some of their colour to a lot of the other components. There are bits of apple, rosehip shells, as well as currants and an assortment of dried berries. The aroma is familiar, but difficult to put my finger on. It’s quite potent, with lingering notes of mixed berries and a candy-like essence.
After just over six minutes, Magic Potion smells like it did initially, but a watered down version, if that makes sense, and possesses a deep, enticing shade of blue, that is almost too pretty to consume. At this point it is literally a blue, blue raspberry flavoured brew that has a juicy, nostalgic blue raspberry flavour. There are very soft floral undertones present, but it’s a shame the kiwi flavouring gets lost amongst everything else here. Overall, it definitely doesn’t taste all that natural, and it’s quite sweet due to the addition of stevia extract. My teeth are already protesting against it. Now, you can continue on enjoying this tea as is, but if you do that, you miss out on finding out how Magic Potion got its name. The so called “magic” happens when you squeeze some fresh lemon juice into your cup, and get to watch your tea turn from a rich indigo to a vibrant purple right before your eyes! Once the citrus is added, the flavour gets a pop of acidity and takes on more of a lemonade vibe. Good hot or cold, with or without lemon, and despite the sweetness, is at least worth trying for its fun colour changing abilities.
A luxuriously creamy blend of oolong and all-natural milk flavouring.
(Chinese oolong tea from the Fujian province, natural flavouring.)
The Wuyi Mountains are a mountain range in the Fujian province, China, where many black teas (like Lapsang souchong) and oolong teas are produced. Because the Wuyi region is notably small, these teas tend to be more in demand and more on the expensive side. DAVIDsTea’s Guangzhou Milk Oolong is an ultra-rare luxury tea from the area mentioned earlier, that has an interesting “origin story”/legend connected to it, about when the moon supposedly fell in love with a comet. Honestly, it does not really smell a whole lot like actual milk as much as it smells milky. That, and a not-so-subtle hint of orchid. This adds a nice floral element to the aroma. The appearance of the loose leaf on the other hand, consists strictly of tightly rolled pieces of oolong tea, with some more green in colour than others. After steeping for a full four minutes, this all-natural blend brews to a light golden yellow-ish colour, almost like liquid sunshine in a cup!
There is a slightly vegetal, but floral scent that wafts off of your cup once prepared. It reminds me a lot of Vanilla Orchid, as well as Monk’s Blend, two oolongs that I particularly favour. This oolong is such a treat! …Creamy, buttery and super smooth. It’s basically everything you want in a cup of tea combined together. There’s minimal need to fuss and alter, besides making sure that your boiled water is the right temperature, but aside from that, there’s already a natural sweetness present here, so there’s no need for sugar whatsoever. And of course, the milk is there. It’s more or less the intended star of the show. The milk flavour is fairly light, unfortunately, but as the tea begins to cool down, it increases slightly. But it doesn’t hurt to toss in an additional splash of milk. And although it might sound like the epitome of redundant, preparing GMO as a latte has a better end result than you would think. It obviously enhances the natural creaminess, and just pairs well with the buttery quality of the base overall. At $13 per 50g/2oz, Guangzhou Milk Oolong is on the pricey side, but because of its high quality, you can re-steep it over and over to get your money’s worth!