drank Southern Peach by DAVIDsTEA
15662 tasting notes

Very excited by these three new ‘cold brew’ teas.

My only issue with them is just the marketing that these three new cold brew flavours are ‘safe’ for cold brewing because they undergo a special processing step, implying that typical cold brewing with normal teas isn’t safe. I mean, I get it to an extent; there definitely is an issue regarding sun tea and bacteria growth but I’ve never found any study that’s proved the same about cold brewing so long as you’re keeping the steeping tea in a controlled temperature environment (like your fridge). So that’s just a personal thing that kind of rubs me the wrong way.

That said, I’ve always wanted to make sun tea because of the romanticism/aesthetic of it but never have because of the bacteria growth issue and this gives me the solution to that…

This is the flavour I’m least excited about, so it’s the one I’m starting with first. Better to not end of a disappointing note – hopefully, anyway. The dry leaf certainly smells nice; very sweet and peachy with an almost lemon curd quality to it too. I was a little taken aback trying this out though; I followed the package directions but the flavour was a lot lighter/milder than anticipated. I will say that it was very smooth and silky, with zero bitterness or astringency but it also lacked the robustness/juicy quality that the dry leaf aroma has.

The peach notes were nice – definitely a more natural/realistic take on peach rather than the peachy candy sort of notes I’m used to from Just Peachy. I didn’t get lemon the same way I did from the dry leaf. Very grassy tasting green tea; like very apparent base tea flavours. No mistaking this as green tea, which is probably why I didn’t love it. Peach just isn’t my favourite flavour in the world nor is green tea my favourite kind of tea. So while it didn’t taste but it just didn’t taste good, to me at least, anyway.

Probably better suited for someone who actually likes green tea and has a stronger appreciation of peach…

Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.

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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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