74
drank Ruby Pie by Butiki Teas
1267 tasting notes

This is a tea that Sil shared with me, and I must admit I’ve been scared of it because it contains hibiscus. I can’t abide hibiscus. It tastes like blood and metal and I can’t drink anything hibiscus heavy without having my face contort itself into all sorts of grimaces. I can barely even persuade it to enter my esophagus. Therefore I was sneaky and tried this the first time in the big pot to share with Husband. That way, if I don’t like it, there’s a chance he might like it and I can foist my cup off on him. And there will also be less leaf left to worry about. On the other hand if I do like it, there’s still enough leaf left for one of my small Roy Kirkhams. Win-win, yes?

It smells like hibiscus. And because hibiscus is on my DNW list, that’s all I can smell. I’m sure there are other notes in there, but try as I might, I can only smell hibiscus.

Sil, what have you done? O.o

I’m comforted by the thought that I seem to recall having seen somewhere Stacey from Butiki admitting that she doesn’t care for hibiscus either, so that would make her a person highly unlikely to drown a tea in the stuff. I feel I can trust her to use it sparingly and discreetly. (That reminds me, I never got around to working out whether Butiki falls into my Out Of Bounds category of tea shops)

Yeah, there’s definitely hibiscus in this. pulls a face Again, for me it becomes a dominant note just for the fact that it’s there, even though I can tell that it does indeed seem to have been added very cautiously to the blend.

There’s fruit in here of some sort. I can taste it, even through the hibiscus, although I’m having difficulties recognising it. It’s the hibiscus distracting me, I think. Given the name of the blend, I’ll assume that it’s probably some sort of red berry. :)

I can also, amazingly, taste the pie crust! Whenever I’ve had any blend before where people talk about tasting crust, or pancake or pastry or what have you, I’ve always wondered if they’ve been drinking the same thing as me, because it’s always eluded me. Here it is though. It’s just… you can’t see it if you’re looking for it, but out the corner of your eye it’s very much there. I know it’s there, I can tell it’s there. But it’s hiding from me all the same. And that feels exactly as peculiar as it sounds.

All in all this tea is going quite well with the last piece of coffee and walnut gateau I made last weekend (gone a bit dry, but still totally nice)

This is the first time that I’ve had a tea containing hibiscus that wasn’t an instant dislike. It has not won me over on hibiscus-y blends though. I still think there’s a metallic blood-like tinge to this cup, even if it’s not as dominating as to forcing me to toss it. This is actually completely drinkable. It’s not even unpleasant.

This blend here is ultimate proof that other companies really are way too heavy-handed with hibiscus, treating it as filler, relying on it producing 95% of the added flavour to a tea, and that there is absolutely no reason to do so. This blend proves that hibiscus can be used for good but that it should be treated with caution. It proves that if you want a good blend with hibiscus in it, let someone who doesn’t care for it make the blend.

Has anybody tried this in a cold brew? I’m thinking it might work and contemplating using the last leaf that way. Would it be worth it to make the experiment? What do the Steepsterites think?

Nxtdoor

I didn’t have enough to cold steep, I only had a sample as well. Once I order some I will do it and can tell you although I’m sure not as eloquently as others may. But I am sure someone else will beat me to it.

Sil

Well I’m sorry the hibby got to you angrboda! Stacy and I tried REALLY hard not to use any but without it, the tartness in rhubarb wasn’t coming across. But we were both SUPER cautious about adding too much. I don’t mind hibiscus but too much is never a good thing.

Chizakura

Yeah, I agree I’m not a fan of hibiscus, but since it’s not one of those ingredients for me (for me it’s ginger) I found it tasted as it intended to, happily.

When I was drinking through my pouch, I found I liked to pair it with dry fruit loops as a snack for some reason.

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Comments

Nxtdoor

I didn’t have enough to cold steep, I only had a sample as well. Once I order some I will do it and can tell you although I’m sure not as eloquently as others may. But I am sure someone else will beat me to it.

Sil

Well I’m sorry the hibby got to you angrboda! Stacy and I tried REALLY hard not to use any but without it, the tartness in rhubarb wasn’t coming across. But we were both SUPER cautious about adding too much. I don’t mind hibiscus but too much is never a good thing.

Chizakura

Yeah, I agree I’m not a fan of hibiscus, but since it’s not one of those ingredients for me (for me it’s ginger) I found it tasted as it intended to, happily.

When I was drinking through my pouch, I found I liked to pair it with dry fruit loops as a snack for some reason.

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Bio

Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014

Location

Denmark

Website

http://angrboda.livejournal.com

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