80
drank Purple Sunset Oolong by Butiki Teas
154 tasting notes

This tea is an enigma. The leaves are purple from anthocyanins, Butiki calls it an oolong, and while the leaves are shaped like oolong, the brewing recommendation is 170F. That’s considerably lower than usual for an oolong, almost as low temperature as some delicate green teas. I can say from experience that brewing it any warmer than this does make some bitterness emerge. The liquor color reminds me of plum wine, mostly peach or a subtle orange from the meat of the fruit, but with a slight rosy purple tinge from the dark purple flesh. This tea does not brew purple, but it is ever so slightly more pink or violet tinged than a usual oolong tea. The leaves are certainly a deep eggplant color.

The flavor seems plum as well, with subtle lingering notes of tangy red berries like raspberry and floral overtones. There’s an undertone of wood and green bean like you might expect from some Chinese green teas, but it is subtle and secondary to the sweet flavors. There’s a very subtle hint of cinnamon if you let the tea cool a bit.

Unfortunately, the taste overall is not quite as clean as it could be. It leaves a bit of a dry feeling in the mouth, though if you brew it lightly it isn’t overpowering.

EDIT: I have taken some more time getting to know this tea and developing a proper gongfu brewing method for it. It took a bit of experimenting, but I’ve found a good formula to be 2.5g per 100ml for 45 seconds at 170F. Add 15 seconds to repeated infusions. Going by this method, I was able to get MUCH fruitier and more floral notes out of this tea, barely any of the vegetal flavor. The sweet and mild woodiness was still there, reminding me of rooibos or honeybush. I’ve raised my rating of this tea quite a bit since the initial review because a lot of really unique and nice qualities have emerged since I figured out a good gongfu method. I would definitely recommend this tea to any tea enthusiast, as it is unique to try this purple-leafed tea. It really helps you explore the world of tea. My only qualm is that the ending notes of flavor just aren’t all that clean. They’re a bit dark, earthy and dry. It’s not a bad thing, per se, but not terribly common in high quality teas. To me a quality tea has a clean finish. Still, the front end flavors of this one are so lush that I find myself coming back for more.

Flavors: Berries, Flowers, Plums, Wood

Preparation
170 °F / 76 °C 0 min, 45 sec 2 g 3 OZ / 100 ML
Memily

These brewing instructions are really great, thank you! I’ll be trying it out with the last I have of this tea.

Lion

I hope it turns out well for you! :3

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Memily

These brewing instructions are really great, thank you! I’ll be trying it out with the last I have of this tea.

Lion

I hope it turns out well for you! :3

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Bio

I’m a dedicated student and practitioner of Gongfu Cha and you can usually find me brewing my tea in a gaiwan. I tend to stick to straight teas and scented teas most often, though I dabble in tisanes and flavored blends from time to time. I use a Tokoname-ware kyusu for Japanese green teas and a chawan for matcha.

To me, tea offers a time of peace and reflection in solitude, or sharing and enjoyment with friends. It has become a huge part of my life lately.

Aside from tea, I’m a novelist and creator of all types. I love to cook, create music, write, draw, decorate, and do just about anything creative I can get my paws on. I also enjoy creating beverage recipes.

I am really interested in Asian cultures and have a much deeper interest than my shameless love for anime and Japanese video games.

I’m a friend to animals of all kinds. I couldn’t live in a world without animals. Conserving and respecting them is very important to me.

But I am mostly here on Steepster to talk tea! Let’s enjoy the world of tea together!

My Tea Ratings:
0 = Terrible
25 = Uninteresting or harsh
50 = So-So, I’m indifferent
75 = Enjoyable
100 = Incredible!

:3 <——Kitty smiley face

Location

Kansas City, USA

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