This sweet treat is deliciously nostalgic and ridiculously fun.
(Green rooibos, sprinkles, mango, brittle, natural and artificial flavouring.)
Cotton candy is a popular treat that has been around for many years. It is basically a fairground/carnival staple and is known to bring about very nostalgic feelings. What child doesn’t beg their parent at one point for a bag of sweet fairy floss or for a stick the size of their head? Any way you put it, cotton candy is a true classic, and you almost wouldn’t believe just how many cotton candy flavoured items exist! There’s cake, gum, ice-cream, candy, etc. And to think, it’s simply “spun sugar”, with the addition of food colouring and flavouring. DAVIDsTea’s Cotton Candy has returned from the tea graveyard as June’s Tea of the Month, and if you have a sweet tooth, this tea is certainly right up your alley. Its green rooibos base already has some natural sweetness to it, but there’s also candied mango, sprinkles, and nut brittle to bump up the sugar factor.
The sprinkles are colourful, and look exactly like little bits of dehydrated blue, purple, and pink cotton candy. For one, it definitely has a sweet and sugary aroma, but there is also a bit of a creaminess too. Oddly enough. Once brewed for about five minutes, this tea steeps to a somewhat cloudy orange colour with a more toned down scent than from before. All of the cotton candy sprinkles have dissolved straight into the tea, and that’s exactly what hits your tongue. It is an authentic cotton candy taste; really delivering on the flavour it is mimicking. The green rooibos acts as a great base for this tea, balancing well with all the sweetness going on and providing a nice, smooth mouthfeel. You really don’t need to add any more sugar, there is already plenty! It is almost borderline too sweet. And as good as it is hot, Cotton Candy is even better iced, especially as an iced latte. This tea is perfect for kids and adults alike that are a fan of this sweet treat.
Is there any way to improve on a classic mojito? Sure… Just add raspberry!
Gimme some mo’…
(Apple, raisins, hibiscus blossoms, carrot, beetroot, peppermint, lime, raspberries, rose petals, natural and artificial strawberry flavouring.)
We can all thank the city of Havana, Cuba for the creation of the mojito, one of the oldest mixed drinks still consumed today. The mojito is a classic cocktail that brings mint and lime together with a splash of white rum. And for a fun, summery twist, why not add in a handful of sweet raspberries? Resulting in a fruity, minty, and oh so refreshing mix! Just like Raspberry Mojito, a DAVIDsTea returning favourite that is officially the “new” featured tea of the month for May! There is something seemingly different about this fruit infusion compared to last year’s release, that is just so much more bright and lively… from the appearance to the aroma right to the flavour. You can see every single ingredient in the loose leaf. The whole raspberries, the rose petals, the bits of carrot, the raisins, the peppermint leaves, as well as huge pieces of lime.
This blend has a very strong, robust scent. It’s obviously very fruity, due to the raspberries, but also citrus-y and pleasantly minty. After five minutes, it steeps to a beautiful, deep pink colour, that is actually closer to red, to be honest. When Raspberry Mojito is prepared hot, the combination of raspberries and the hibiscus blossoms produce a not-so-surprising tart taste. Sugar is definitely needed to help smooth out the intense tang of this tisane. Both of the aforementioned ingredients are very much at the forefront, delivering a one-two punch to your taste buds. While the peppermint settles into the aftertaste adding a fresh, cooling effect. The lime is unfortunately not as prominent as I’d personally like it to be, it seems like it gets lost amongst the other flavour components. For me, Raspberry Mojito doesn’t completely live up to its namesake, mostly because there is not enough mint or lime for my liking, but this still remains one of my very favourite iced teas!
This sweet, tangy blend of pineapple, papaya and cranberries is as fresh as it gets.
Your new crush…
(Pineapple, apple, papaya, cranberry, hibiscus, artificial flavouring.)
I’m not sure if anyone else has gone out of their way to buy an excessive amount of one tea before, but Caribbean Crush was definitely that tea for me last year (with up to 700g purchased), when I fell absolutely fell head over heels for this tangy fruit infusion. But conveniently enough, as my stash dwindles down to the last couple ounces, it comes back as the tea of the month for April. Compared to last summer when it first released, Caribbean Crush appears to have gotten a slight makeover. It’s basically the same ingredients, but at the same time, it looks more lively. The chunks of cranberry, the candied pineapple and papaya, as well as the bits of hibiscus come together to mimic escaping to the Caribbean, or even to the beach without having to leave your couch. It certainly smells like a taste of the tropics…
The liqueur after close to six minutes results in a nice rosy pink colour. It doesn’t smell as vibrant as before steeping, more so like pineapple and cranberry, if anything else. I love how much this blend resembles juice, let alone fruit punch (one of my very favourite beverages). It is a great balance between sweet and tangy, and even though the papaya is not as prominent as you would expect from a drink boasting tropical notes, the pineapple really helps make up for that. It’s one of the first things you taste upon sipping, with a “red fruit” flavour following closely behind. The overall flavour is on the mild side, almost diluted, and it’s not too sweet either. It is a tad surprising how decent Caribbean Crush is when prepared hot. The concept of drinking “hot juice” is still pretty odd, but it’s not the worst thing ever… Iced still reigns supreme though!
This buttery, citrus oolong tastes just like a sweet slice of lemon pound cake.
Bake it til you make it…
(Oolong tea, lemongrass, lemon peel, sunflower blossom, white hibiscus blossom, natural and artificial pound cake and lemon flavour.)
If you are a fan of lemon flavoured things, and you also enjoy cake, how could you possibly go wrong with Lemon Pound Cake? A fan favourite from last year’s Mother’s Day collection, that has made its highly anticipated return as DAVIDsTea’s Tea of the Month for March. The traditional recipe (for pound cake) calls for an entire pound of sugar AND a pound of butter, which makes total sense why it tastes so darn good. The dry leaf consists of bits of decent sized oolong pieces, flower petals, lemon peel, and plenty of lemongrass, which contributes to the strong citrus smell that wafts straight out of the bag. Two things that instantly come to mind (that are just as amazing as this tea): Lemon Loaf from Starbucks and the Lemon Poppyseed muffin sold at Tim Hortons (usually around the summertime). Four minutes is literally all you need to get a deep, rich yellow cup of tea. I can pick up more of a cake batter scent now after steeping, while the lemon has toned down a touch.
The lemon is certainly more pronounced than the oolong in the brewed tea as well. The oolong base is not very strong in taste, but it offers a buttery, floral character to the tea, on top of the sunflower & white hibiscus blossoms and compliments the lemongrass/lemon flavour very well, rounding everything out. Without any sweetener, I am not sure how “lemon pound cake” like compared to just lemon it actually tastes. The sugar helps bring out some hidden flavours, while milk definitely adds a decadent creaminess. It is very lemony, with cake flavour in the aftertaste. Really and truly, Lemon Pound Cake is the lighter version of the real thing without sacrificing on flavour. Not only does this tea blend live up to its namesake, it is also an amazing dessert tea to indulge in every once in awhile or all day, every day, no matter how you decide to make it. Hot, iced, and especially in latte form!
Treat yourself with this creamy blend of rooibos, raspberries and white chocolate.
Cream of the crop…
(Green rooibos, cane sugar, white chocolate chips, pink sugar mix, blackberries, raspberries, gomphrena petals, hibiscus, strawberry leaves, natural and artificial raspberry, blackberry, and vanilla cream flavouring.)
Flaky crust… rich, creamy filling… with juicy raspberries delicately dotting the top. Does it really get any better than (a slice of) Raspberry Cream Pie? I don’t just mean the dessert, but the equally as decadent tea blend. Raspberry Cream Pie, a smash hit from last year’s spring collection made its mighty return today as tea of the month for February, to the delight of many, including yours truly. The loose leaf is honestly a pink lover’s dream! You can spot the various white chocolate chips, the rooibos base, both the raspberries and blackberries, hibiscus, and then everything is covered in sugar crystals. It’s kind of hard to describe how RCP smells, but the word ‘heavenly’ is most definitely applicable.
I really appreciate that green rooibos was used here instead of red. I don’t see myself enjoying this tea nearly as much, if the roles had been reversed, because this is actually one of the few rooibos based teas I like, for this exact reason. Unfortunately, there’s a film at the top from the oils in the white chocolate, but the chocolate is what really makes Raspberry Cream Pie taste so rich and creamy. It balances well with the fruity notes, and it is also what contributes to the cloudy appearance of this dessert tea. Additional sugar is not at all necessary. This blend is already plenty sweet. But not even the sugar can hide the fact that there’s still a bit of a tartness going on here. It still throws me off that hibiscus is a component of Raspberry Cream Pie, because all it really does is prevent you from making a successful latte (aka the best way to enjoy this tea!), and it’s bad enough that the pie aspect of this tea is completely MIA…
A light and lemony blend of super-energizing yaupon and citrus.
Once yaupon a time…
(Apple, ginger, lemongrass, yaupon, lemon peel, natural lemon flavouring.)
Similar to yerba mate and guayusa with its stimulating properties, yaupon is a wild-grown herb native to southeastern North America, that is naturally caffeinated, but also virtually unfamiliar to many. I, for sure, used to be one of those people. Yaupon is an ingredient showcased in Live Wire Lemon, a citrus-y tea that originally made its debut around this time last year, as a part of DAVIDsTea’s Feel Good Collection. But it has since been resurrected and given the honour of “Tea of the Month” for January, meaning that it will be available all year long! The smell really packs quite the one-two punch, it is so undeniably lemony, with a slightly vegetal note and a hint of ginger.
To put it simply, Live Wire Lemon is a pretty fuss-free blend. It doesn’t seem to get bitter, even after more than 10 minutes of steeping. The extended time only allows you to enjoy that much more flavour (and to be honest, more ginger) out of it. The colour of the liqueur ranges from a pale yellow to a nice amber tone, depending once again on how long it sits for. Now the lemon taste is not nearly as overpowering/strong as the scent is, but it still holds its own. If you enjoy lemons, you should have no problem at all finishing a cup of this tea. For one, it’s not too tart or too sweet. It has a clean, fresh taste. Its light, but bright flavour profile really wakes up your taste buds, while keeping you alert without the fear of jitters or crashing later on in the day. And you know what? The more that I think about it, Live Wire Lemon is starting to make me nostalgic for lemon lollipops from my childhood…