1715 Tasting Notes
I’m super excited at the moment, because my Bluebird Tea Co. order arrived yesterday, and this tea is now officially back in my cupboard. It’s been too long! I also picked up samples of their other autumn blends (Kung Flu Fighter!, Nuts About You, and Pudina Chai). Of these, Pudina Chai is probably the one that has me most intrigued, because I’ve never tried a mint-based chai before. There’s always a first time. The other exciting thing about my Bluebird order was that they also put in a sample of this year’s Christmas Cake blend. That got me running back to their website to see if the rest of the Christmas stuff is available yet – seriously, they have the cutest hampers this year! They’re not in stock yet, which is probably a very good thing for my bank account, but I’m eyeing one up as a present to myself.
This was yesterday’s pre-bedtime cup. I nearly reached for a black tea again, and then thought the better of it. That’s probably not a habit I should get into on a week night, for the sake of my sanity. I’ve no complaints about this one though, I mean it smells totally delicious when all you do is open the bag. Last night it put me in mind of apple pie, that wonderful autumn staple. I think it was the apple/cinnamon combination that did it. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. No additions.
Steeped, this tastes less of apple pie and more of cider. Excellent news! I think it’s the sharpness of the apple, contrasted with the mild but warming spices that differentiate it. Apple pie would be mushier, sweeter apple flavour. I didn’t get much in the way of champagne at first, but as I sipped I did start to notice a sort of heady grapey flavour that did remind me of sparkling wine. It’s not effervescent, obviously, but it’s one of those rare teas that manages to seem like it is, even if only lightly.
The overall combination is, I think, a really good one. Cider and champagne are two things I probably wouldn’t have thought to put together, but it’s a flavour combination that works. I like the warming, wintery spices, the sharpness of the apple, and the almost-bubbly sweetness of the champagne. It’s a truly great thing. I’m going to try and save a cup of this for new year – or, failing that, to drink as my last ever cup of Butiki tea. It’s a true celebratory tea.
I drank this one just before bed yesterday evening. Under normal circumstances, it would have been a stupid thing to do, but I was so tired anyway that the extra caffeine didn’t keep me awake. I think I’m pretty immune anyway, but still. I used 2 tsp of leaf for my cup, and was reminded all over again how difficult it is to measure PTA. The leaves are so HUGE! My measuring spoon was never really in the game, so I just kind of guessed. It worked out fine, thankfully. I left it for four minutes, returned to a kitchen that smelled like melted Terry’s Chocolate Orange, and added a splash of milk just because.
To taste, it’s simply gorgeous. The way this week’s shaping up, I needed a treat and this turned out to be exactly the thing. The orange flavour is the strongest, and while there are the juicy, slightly sharp edges I’d expect from an orange, the overall effect is pretty candy-like. I think the chocolate helps with this, because it adds a smooth, creamy sweetness to the whole thing so that it’s basically like drinking a Terry’s Chocolate Orange. One word: yum!
I’ve tried Three Friends in the past, with the alternate base and additional marshmallow, but I think in all honesty I prefer this version. It seems a little more straightforward (there’s less going on, I guess, so that’s an obvious thing to say), and the chocolate/orange pairing really gets a chance to shine. PTA is delicious whichever way you look at it, so I’ve no complaints there either.
I love this one, and I’ll be sad when it’s finally gone from my cupboard. I know this Butiki sipdown thing is for the best, but it feels pretty grim all the same.
I tried this one with a couple of pieces of crystal sugar last night. It certainly increased the vanilla, strawberry and cake flavours, but I completely lost the coffee/espresso. It almost becomes a different tea, and I suppose that’s the point.
On balance, I think I enjoy this one without sugar more. I like the chocolate/coffee/strawberry playoff, and the way it culminates in a kind of strawberry mocha heaven. That’s too good to lose, even for stronger cake flavour!
I’ll confess to being a little scared of this one, because it has a roasted oolong base and roasted oolong is my nemesis. I can smell it upon opening the packet – just oolong, and no caramel apple. It’s nutty and a little metallic. Hmm. I followed the recommended parameters and used 1.5 tsp of leaf for my cup, for three minutes, in water cooled to around 180 degrees.
In practice, I needn’t have worried. This is a gentle flavoured tea, it’s true. The sweetness and caramelly smoothness seem to come as much from the oolong base as from any added flavouring, and it’s a more natural taste as a result. I’m not getting much in the way of apple, although there’s a hint of red apple sweetness and a tiny bit of fresh, appley sharpness during the initial sips. As this one cools, though, it becomes mostly just oolong. There’s none of the metallic awfulness I was expecting, thankfully, but there is quite a strong roastiness that’s a little bit at odds with the sweeter flavours. I can totally see how it works as toasted nuts after having read the description, though.
This isn’t my favourite of the flavoured Butiki teas I have left, but perhaps it was never going to be. I don’t dislike it, and I’ll easily be able to finish my 1oz bag, I just think on balance the base tea is not for me. I might try a little crystal sugar next time just to see what effect that has.
The dry leaf smells of very little now, so I was half expecting the flavouring here to be past its best. WRONG! It’s delicious. The dry leaf itself looks really pretty, with its blue cornflowers and red safflowers, and the spindly, twisty leaves of the Purple Sunset Oolong. Once brewed, the leaf does smell like plum juice to me. Not strongly, but enough to be identifiable. I used 1 tsp of leaf for my cup, and gave it 4 minutes in water cooled to around 175 degrees. I made no additions for my first cup, but I might experiment with a little crystal sugar next time. The resulting liquor is a medium golden brown.
In the initial sip, I’m getting mostly plum juice. It’s a sweet and a little tart tasting, but pretty flavour accurate for actual plums. The brandy is there too, but it’s more an “impression” of brandy, rather than an actual alcoholic flavour. There’s a warming fruitiness that’s maybe a tad grapey, but it’s not as harsh or as strong (or overpowering) as brandy itself would be. Probably what I’m trying to say is it’s like brandy after the alcohol has been burnt off – as it would be if you poured some over your christmas pudding and then set it alight. I’m not getting much in the way of cheesecake, but there is a clear background creaminess. It reminds me of the “cream” in some other Butiki teas – Nutmeg Cream and Traditional Plum Pudding spring to mind. The main impression this one leaves me with is a deep, intense fruitiness. I’m guessing the base tea has a lot to do with that – I remember trying it on its own and enjoying its strong stone fruit flavours.
I would have liked more of a cheesecake flavour, but this one’s still a winner with me. The plum flavour is like no other I’ve tried – so true-to-life and juicy tasting – and the brandy/cream notes add a pleasing depth and uniqueness. I’m sad this tea is no more.
I really loved Creamy Eggnog, so I’m glad to have another Eggnog-themed Butiki tea in my cupboard right now. Especially as it’s getting colder, and Christmas is coming…
I used 1 tsp of leaf for my cup, and gave it 2.5 minutes in water cooled to around 170 degrees. The dry leaf smells amazing – like a freshly opened box of chocolates. I can still smell the chocolate once brewed, but it’s hidden under the vegetal Mao Jian to a certain extent.
The initial sip made me stop and think “woah”. I really, really got pralines. The intensity has faded somewhat with successive sips, which makes me a little sad. Surely I haven’t got palate fatigue so early on? There’s still a creamy, chocolatey, nutty flavour swirling around, but the impact of the first sip was an oddly fleeting thing. Outside of the rich creaminess, I’m not really getting Eggnog – this is definitely a primarily praline experience. That’s more than okay with me, though. If I really think about what I’m drinking, I can pin the “nutty” flavour down to pecan. They’re beautifully buttery in and of themselves, but somehow they also manage to offset the smooth, creamy richness a little. The nuttiness works beautifully with the hint of sweet, sugary caramel in the aftertaste.
I would have liked this one to have been a little stronger, but I’m guessing that it’s just about past its best now. It’s certainly been sitting around for long enough while I hoarded and mourned. At least I’ve seen sense while there’s still time to enjoy the remainder. As my cup cools, some of the initial intensity is returning. The chocolate, certainly. I can also taste a little more of the green base than I could at first, but somehow that’s okay. It may be vegetal and a little asparagusy, but somehow it doesn’t interfere too much with the sweet, nutty, creamy flavours. Who knew? I’m looking forward to drinking more cups of this as autumn advances.
Another Butiki to keep my company while I sort my cupboard out. Electronic and real, that is. I fear my actual cupboard count is going to be over 250 by the time I’ve finished, which puts me far away from being under 200 again. One day I’ll get there (but it won’t be soon, because I’ve got three more orders headed my way. Bad me.)
Anyway, the tea. I used 2 tsp of leaf for my cup, and gave it 3 minutes in boiling water. It still feels odd to do that to a white tea, but I trust Stacy’s judgement in these things. I really enjoyed White Rhino when I tried it plain, so it’s great to have a little bit more albeit flavoured this time. I made no additions for my first cup, but I’ll probably try it with a little crystal sugar next time just to see.
The intial flavour of this one is butterscotch. It’s quite strong and sweet, although not nauseatingly so. It tastes like melted butterscotch chips, of the kind you sometimes find in cookies. A little bit like Werther’s Originals. There’s a darker undertone that really is kind of mocha-like. A little chocolatey, with a hint of coffee bitterness. I think that helps this one to stay just on the right side of sweet for me, and it adds a real depth of flavour and a degree of complexity that most flavoured teas just don’t have. I’m not getting much hazelnut, but I can’t say I’m really missing it. The butterscotch-coffee-chocolate play off is more than enough for me.
The White Rhino base is, of course, amazing. It does a great job of supporting the flavours, while providing a complementary sweet maltiness with just a touch of floral. It’s almost thick-tasting, adding just the right kind of caramelly texture. This one’s a real treat, and it’s another I’ll miss from my cupboard once its gone. Lovely, lovely stuff.
Dragon Well has become, to my surprise, one of my favourite green tea varieties. I used to think I didn’t like green tea, but I’ve been persuaded over time by some those I’ve been fortunate enough to have tried.
Read my full review here: http://sororiteasisters.com/2015/10/17/organic-dragon-well-green-tea-canton-tea-co/
My second Butiki of the day. I’ve been looking forward to this one for a while, and probably I should have allowed myself to start it earlier. I’m pleased that the flavour hasn’t deteriorated, though, so no harm done. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. I added a splash of milk, but no sugar for my first cup. I’ll probably try that next time so that I can comprehend the difference.
Initially, the flavours I detected were strawberry, with a hint of dark chocolate lurking in the background. The strawberry is so fresh, ripe, plump, and juicy – spot-on in terms of flavour accuracy. If anything, the chocolate seems to heighten these qualities – it’s a combination that works really well. As my cup cooled, I was gradually able to taste the coffee, which slowly increased in strength. It combines beautifully with the chocolate to create a real mocha effect, with the strawberry providing a high note of clean sweetness over the top. I could also taste cake, and a creamy vanilla that really put me in mind of frosting. This is a fabulous dessert tea; totally decadent with clear flavours. I’m sure I’ll never find another to beat it.