1117 Tasting Notes
Another one I have neglected, and another one I brought to work today. It’s my second cup of the morning, and I’m sticking with a broadly “Christmas” theme. As per the recommended parameters, I used 2 tsp of leaf, and gave it 4 minutes in water cooled to around 180 degrees. Measuring out the wiry Mao Feng leaves was a challenge, but I was mollified by the sweet, creamy scent coming off the dry leaf. I knew it would be worth persisting, and I was right.
As with Potato Pancakes & Applesauce, the Mao Feng base is simply perfect here. It’s smooth and mild, with just a tiny bit of vegetal flavour poking through. Mostly, this one is all about the cream. Very smooth, vanilla cream, with just a tiny dusting of cinnamon. It’s slightly eggy, and in some ways it’s making me think of freshly-made custard (of the kind I’d use in an ice cream base). It’s not thick enough, of course, but it’s that kind of flavour. Cream, egg, sugar, vanilla pod.
I made this cup without any additions, but I may try a little crystal sugar in my next one just to see what that does. It’s not Christmas yet (it’s still November, for one), but this is a lovely tea to sip on a cold winter morning. Today is definitely one of those!
Wow. So, this is another one I’ve neglected. Again, probably because it’s a little odd in concept. I figured it was time to stop being a baby, though, so I brought this one to work with me and made it my first proper cup of the morning.
For my first cup, I followed the recommended parameters and gave 1 tbsp of leaf 4 minutes in water cooled to around 180. It smells mildly cinnamony while brewing, with an almost soupy/brothy note. Very unique!
To taste, this is as smooth as can be. I like Mao Feng in general, and it’s the perfect choice here. Mild, buttery, with a light “green” note that works with the savoury theme of this tea. The initial flavour is apple and cinnamon. The apple has a baked flavour, sweet and a little mushy (rather than crisp and sharp), and tastes as if it were dusted with cinnamon prior to going in the oven. The cinnamon is fairly mild, but adds a warm spiciness and complements the apple perfectly. No surprise there – apple and cinnamon are long-established friends. The potato comes out in the mid-sip, and adds a thick, starchy flavour that really does remind me of pancakes. Right at the end of the sip is a smooth butteriness, very rich in the way of actual melted butter, and it does become more prominent with successive sips.
I didn’t make any additions this time, but I would like to experiment with salt and sugar, to see how that changes the flavour profile. I’m definitely looking forward to working out what tastes best to me, although to be perfectly honest I’m happy with it as is. A beautifully unique tea that brings home to me just how much I will miss Butiki once they’re gone forever.
This was Saturday morning’s breakfast tea. It reminds me A LOT of Della Terra’s Chocolate Pumpkin Pie, which I really enjoyed earlier in the year. I think this one lacks the chocolate, but the spicing is pretty much identical, and totally yummy.
I gave 1 tsp of leaf 3.5 minutes in boiling water, and added a splash of milk. I almost did without the milk, but I find breakfast hard to face if there’s no dairy involved. If I were drinking this one during the day I probably wouldn’t bother, but it’s nice to have the option.
I don’t taste a huge amount of “pie” or pastry in this one, but the “filling” is so perfect I honestly don’t mind. The pumpkin is smooth, mildly sweet, and has that “squashy” flavour that’s exclusive to orange vegetables. The spicing is just right — not so mild that it’s lost, but not so strong that it becomes the main component. I can pick out cinnamon and clove readily enough, and something that’s reminding me a little of almond. I guess that’s where the pastry flavour would come in.
I really enjoy teas like this one during the colder months, and it’s definitely one of the nicer pumpkin teas I’ve tried so far. A potential future repurchase, should it be available.
I haven’t been drinking this one as often as I thought I would, so I made an effort to pull it out on Friday night, and I’ve tried a few cups over the weekend. I think this is as close as I’m going to get to my beloved 52 Teas Raspberry Cream, barring a reblend. The raspberry flavour here is pretty spot on; fresh, fruity, a little sweet/tart. There’s a sweet creaminess that’s reminiscent of meringue at its best; cloudy, soft and sugary. My only real complaint is that the base is a little on the weak side for milk, which helps the creaminess along, although it will just about stand up to it. A tasty, sweet treat of a cup. I shouldn’t neglect it!
I’ve had a sample pouch of this one tucked away in my stash since last autumn. It’s never been opened, so it’s still wonderfully fresh! The maple scent is sweet and distinctive, and there’s no hint of bacon at all. I have a feeling I’ve kept this one for so long out of fear of the bacon, but I wish I hadn’t now!
This was my breakfast tea on Sunday morning. I used 1 tsp of leaf, and gave it four minutes in boiling water, after which there’s a slight oily film on the surface from the sprinkles. The rooibos brewed up pretty dark, so I added a splash of milk. The scent is still mostly maple syrup, and it’s a truly delicious thing! I’m not usually a breakfast person, but I could make an exception if it smelled like this!
To taste, this is pretty much pure maple syrup. There is a tiny, tiny smokiness that’s half reminiscent of bacon, but it’s not overpowering at all. I had feared it would be, but it’s actually a lot milder than many smoked or smoky teas. It’s also sweet, so it really is putting me in mind of bacon, waffles and maple syrup. Really delicious.
Rooibos isn’t usually the tea variety I’d choose for a morning cup, but I have to admit that it works well here. The slight woodiness fits with the sweet/smoky combo, and there’s a mild, almost spongy note at the end of the sip that appears out of nowhere and rounds this one off perfectly. I wasn’t expecting to like this one, but it’s actually pretty perfect. I feel a little sad that I only have a sample pouch now!
Another one I pulled out at Halloween and then brought to work. It’s one of the older teas in my stash, and I figured it deserved an outing after it started to languish! This one has still retained a great deal of its rooibos woodiness, but the mint comes out well so that’s not too much of a complaint. A long brew time and a splash of milk help the vanilla to emerge, but it’s not a strong flavour. There’s not much in the way of chocolate to be found here, even though there are copious chocolate chips in the dry mix. Maybe a hint in the background.
On the whole, this one isn’t my favourite mint choc rooibos. It’s a little too woody for my tastes, but the mint is pleasantly fresh and there’s a touch of sweetness. It’s not all bad! I’m almost done with this one now, and it’s not one I’d look to repurchase, but I have enjoyed finding out! Again, not really a halloween tea, but the bat sprinkles are certainly cute!
I pulled this one out of my stash around halloween, and I’ve been drinking it fairly steadily ever since. I actually think it’s got better with age. I can taste a lot more vanilla now than I could when it was new…a good long brew time really brings out a natural, sweet, almost ice cream like flavour. I typically add a splash of milk to this one, which I used to do primarily to tone the rooibos down. There’s not so much need for that now, but it does add an extra dimension of creaminess that I’m really enjoying!
I’m going to raise my rating of this one a little. It’s a lot less brassy/woody tasting than it was, and it makes for a delicious, comforting creamy treat. I’m not sure it really qualifies as a halloween tea, except in name (the little candy spiders help as well!), but it’s lovely all the same. “Yum” just about sums things up.
This one cheered me up today, although sadly it is a sipdown. The whole office kitchen took on the fragrance of cotton candy; warm, sugary, vanilla loveliness. It’s even more of a joy to drink.
This one will be sadly missed. It was a wonderful afternoon pick-me-up, and the sprinkles are just too cute.
I wasn’t sure about this one when I tried my first cup, but I think now that I’ve more or less recovered from my cold, I can give this one a fairer chance. I gave 1 tsp of leaf 2.5 minutes in water cooled to around 180 degrees. The resulting liquor is a quite surprising yellow-orange. Unexpectedly vibrant!
To taste, it’s quite a savoury tea. I can taste an almost starchy baked apple, sharp rather than sweet, and a toasty undertone from the rice. It’s a pretty spot on recreation of baked apple, to be fair. The green tea base is sencha like, smooth and a little grassy. It complements the apple flavour well. There’s a tinge of bitterness right at the end of the sip that puts me off a little, because I usually gravitate towards sweeter teas. It’s nice to try something a little out of my normal range, though; almost a palate refresher! Another pleasing Bluebird tea.
I’ve been drinking this one at home on a weekend, usually Saturday morning or Sunday afternoon. I’ve been aware that my cold has been affecting my taste buds, though, so I’ve waited to review it until I feel I really know what I’m tasting. The first thing I have to say is that it makes for a delicious cup, and never fails to bring a smile to my face. I think that’s why it’s a weekend only tea for me at the moment…it just makes everything feel somehow right, like all is well with the world.
I’ve settled on 1 tsp of leaf in boiling water for approximately 4 minutes. This yields a reddy-orange brew, to which I’ve been adding a splash of milk. The scent is divine — very malty, with notes of fresh baked rye bread. I’ve not really been a yunnan drinker until recently, but once I tried a couple of good ones, I was a convert. There’s no going back now!
To taste, I initially get a strong, almost slightly starchy, sweet potato flavour. It’s underpinned by the malt, which is similarly sweet, and a touch of honey. Then come the yeasty, bread-like notes, which add another layer to the flavour. Finally, I get a darker, earthy, almost molasses-like flavour, and a hint of very dark, very bitter chocolate. There’s a tiny bite of astringency at the very end of the sip, but it actually complements the flavour experience so I don’t really mind.
This is by no means a simple-tasting tea. I love how the layers of flavour emerge and build into the final, complex whole. I’m more than glad that I have a whole tin of this — it’ll certainly be savored! A beautiful Yunnan, and my new favourite black tea. Gorgeous.