20
drank White Peach by Nestea
11263 tasting notes

“Available packages include: 23oz…”

NOOOO! WHY WOULD YOU SUBJECT YOURSELF TO THAT!?

Following my recent “I like white peach flavoured stuff” revelation I decided to break my Nestle boycott (if you want to understand why I’m boycotting Nestle you should take a look at where and how they get their bottled water) and try a can of this, and I just have to say that damn I regretted it so much.

Honestly, I should have known better because it’s fucking Nestle/Nestea we’re talking about but anyway…

This was just painfully sweet though; if you’d put a cup of this “tea” and a cup of the cocktail syrup from a can of peach slivers in front of me I guarantee I would not have been able to tell the difference. And that’s a bad thing. I get that Nestle sweetens their tea; I get that. If they want to appeal to the ‘average’ tea consumer they have to but there are limits!

Secondly, I should be able to tell – at least to some extent, that there’s real “tea” in your “iced tea”. I actually had to go to Nestea’s product page and look up the nutrition information to find out what kind of ‘tea’ this is – the Canadian nutrition label just reads ‘tea extract’ instead of listing the kind of tea. At least the American website listed black tea.

I’m just disappointed; less so in the tea than in myself. I should have known better.

Sami Kelsh

What does ‘tea extract’ even mean? How do you extract tea? Do they just mean they put some tea leaves in hot water and extracted some brown tea-looking fluid? WHAT

Kristal

Ugh, I hate bottled/canned iced tea. Sugar city.

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Comments

Sami Kelsh

What does ‘tea extract’ even mean? How do you extract tea? Do they just mean they put some tea leaves in hot water and extracted some brown tea-looking fluid? WHAT

Kristal

Ugh, I hate bottled/canned iced tea. Sugar city.

Login or sign up to leave a comment.

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Bio

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

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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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