This was the Kirin Gogo no Kōcha Japan Blend & Craft Sukkiri Momo Kaoru Ice Tea. It used 51 per cent black tea leaves from Kagoshima Prefecture, selected for their low astringency and umami-leaning sweetness, and extracted at a lower-than-usual temperature to emphasise these qualities. The remaining 49 per cent comprised black tea from Sri Lanka. Peach extract from Yamanashi Prefecture was included for its clean, fragrant aroma, with no fruit juice or added flavourings. A restrained addition of osmanthus functioned as a background note to lift and refine both the peach and black tea aromatics.

The beverage presented a translucent red-brown hue with a rich, sweet, floral aroma led by white peach.

When consumed chilled, it showed a notably smooth mouthfeel. The opening was defined by aromatic white peach notes that were fresh and floral, with gentle juiciness and no overt acidity. As the sip developed, the black tea emerged with a soft umami character that remained subtle and non-savoury, instead amplifying the natural sweetness of the peach in a manner comparable to salt heightening caramel. This interplay reached a natural peak before easing into a smooth, floral finish. The aftertaste lingered pleasantly, with a faint honeysuckle-like quality from the osmanthus accentuating the floral dimensions of both the peach and the tea.

Overall, a highly aromatic, exceptionally smooth, and refined iced tea that balanced fruit, florals, and tea with considerable restraint.

This Kirin Gogo no Kōcha Japan Blend & Craft Sukkiri Momo Kaoru Ice Tea contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.