70
drank Ginger Peach by Octavia Tea
8172 tasting notes

Sipdown (113)!

This is one of three extra samples in my order from Octavia Tea. Honestly, I really did consider adding it to my order but Blood Orange won out in favour because of the lack of ginger in that one. Still, I was happy to see this in the box anyway!

Dry, this smells of solid ginger. Really, we’re talking so much ginger and I’m not just saying that because I’m not a lover of the stuff. And taste wise, as expected, this is heavy handed with the ginger – why wouldn’t it be? I mean, it’s a ginger peach tea with lots of ginger in it: this is not a shocking discovery. But it’s not all ginger: peach notes are present underneath that layer of ginger, especially on the back of the tongue after those first few initial seconds of ginger overload. Don’t gulp this one down. You need to go sip by sip and not rush the cup, otherwise you’ll miss the peach in it!

Worth note: I lost track of time steeping this and it got a couple extra minutes because I was focusing on my cooking and not my tea. This may have contributed some to the ginger imbalance, but not positive on that given the dry smell and generous amount of noticable ginger in the dry leaf. And, despite extra steep time this wasn’t even a bit bitter, so I’m impressed with that.

So overall; despite the fact this leans more heavily to ginger than peach I didn’t mind it no matter how my review seems to sound otherwise. I read this review to my Dad, since I’m writing on my laptop during the drive home and he said “Wow, you really hated it”. I didn’t hate it…

So far I’ve tried two Octavia Teas, and while I haven’t found one I’d reorder I definitely wouldn’t call either of them misses.

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. 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.

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

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

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

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