Butiki TeasEdit Company
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Recent Tasting Notes
How have I not written a tasting note for this one yet? It tastes like marzipan and maple syrup. I can identify the note that’s supposed to be waffle, but combined with the almond flavor it just comes out as marzipan. Which is one of my favorite kinds of candy, so this is a total win for me. I can’t distinguish the base tea. Rather than assert its own flavor, it kind of chills out in the background to support the marzipan and maple. The sip ends with a slightly dry afterfeel and lingering maple syrup note. I can’t fathom adding sugar to this – it’s already just the right level of sweet for me.
Stacy, I miss your tea-blending genius!
Flavors: Maple Syrup, Marzipan
I’ve been hoarding this almost since I move here. It smells mostly like chocolate, and some fruit. Decided to make it iced. There is a pasty flavour, with raspberries and cocoa. Not sure if I really get waffle, it’s more like a croissant. Might have sweetened it a little much, but it tastes like a nice dessert. Brewing it hot, I get more raspberry.
Flavors: Chocolate, Cocoa, Fruity, Pastries, Raspberry
This was another sample courtesy of Kaylee. This one got rave reviews, but I suspected it might not be for me since I’m one of the few who didn’t care for White Rhino. And I was right. The butterscotch flavor was oppressively strong, with little hazelnut or mocha. being a huge fan of neither the base nor the butterscotch, this one just didn’t have much to offer me. Still, I’m glad I got a chance to try it, if only to confirm that I didn’t miss anything by not ordering it before Butiki closed.
Today’s cold brew. I used 2 tbsp of leaf to 2 litres of water, and left it in the fridge for around 10 hours overnight. The resulting brew is a deceptively pale golden colour, and at first I worried that it would be too weak. Not so – the amount of flavour in this one is completely at odds with the colour. It’s delicious! The first flavour I can detect is vanilla, and it’s sweet and creamy – a lovely opening sip! This is followed fairly closely by the slightly tart, almost jammy flavour of rhubarb (which is more immediately identifiable, somehow than it was when I drank it hot earlier this week and thought initially that it was raspberry.) The hops are again less prominent than they were in the hot cup, but they add a slightly bittersweet, mildly floral, note to the end of the sip that stops the vanilla and rhubarb becoming overpoweringly cloying. It’s a great combination.
The only thing I’ve got to decide now is whether to finish my bag of this tea off with another cold brew, or whether to save it for hot cups. Decisions, decisions!
I feel bad for not having tried this one until today. It’s been waiting hopefully in my desk drawer for a while, but I’ve just never got around to picking it up. Still, better late than never! I used 1 tsp of leaf for today’s cup, and gave it 4 minutes in boiling water. The resulting liquor is a medium golden brown. I’m stuck by how pretty the dry leaf is – a mixture of black, twisty Keemun leaves, red safflowers, and golden-yellow hops.
The first thing to say about the taste is that I’m really impressed. There’s a strong initial hit of fruitiness, which I initially pegged as raspberry rather than rhubarb. Then comes the almost bittersweet, slightly floral complexity of the hops, rounded off beautifully by a smooth vanilla creaminess at the end of the sip. Although I thought raspberry at first, successive sips proved to me that this is actually rhubarb – it tastes sweet and almost stewed to me, like pie filling. Totally yum. It does seem to get a little bitter as it cools, but I can overlook that because it’s just so tasty.
I might try this cold-brewed towards the end of the week.
My best friend came over tonight which means I drank about 30 cups of liquid. Tonight was a top contestant hard cider from 2013 that got a 98 rating during the World Beer Championship (even though it’s not a beer) and then we moved onto some 2015 dragonwell, 1989 suncha, and 2009 Meghai Dayi; suffice to say, I treat my bestfriend with the best of the best because I love her for discussing all the nasty stuff about life that I contemplate- that is kind of misleading as I enjoy her for being herself, as I do with everyone being true to who they are.
I mistakenly went into this without reading about it :/
All I knew was that this is a pu’erh blend from 1989, I had no idea of the smoky content or else I would of used it on another day as we just drank some rather sweet cider.
This is a complex tea! I only steeped it 14 times, but I can say that it starts out by making a camp fire in your mouth and slowly the night beats the fire down until there is just a wind that blows by with hints of the aftermath to remind you of what you just experienced. Megan claims that this taste like expensive smokey sea salt from the store but without the salt… I told her to shut up because that sounds unappealing; to that I got a laugh and not hearing it being compared to a seasoning salt.
I will need to try this again sometime with nothing else drank or ate within an hour because there is a lot to pick up and notice within this tea. I will admit I prefer the latter steeps to the earlier, but this is true with all pu’erh I have came across because I like my mellow and sweet notes :)
p.s. this is my first sheng/shou blend which made me happy to finally try!
Imagine Wonka’s everlasting gobstoppers, now shrink them down and baked them 12 years in the past.
You now have 2003 Reserve Four Season Oolong and you don’t need Butiki to exist anymore because you went 12 years in the past… in fact, this review might not be here after you do so considering the concept of all the time travel complexities and such.
This was a sample from Kaylee, and I’m so glad I was able to try some from her stash. I’d long been curious about this blend—it sounded so delightful, but I’m wary of rose teas after too many letdowns. Happily, the rose in this one wasn’t too strong—indeed, everything about the tea was quite light. It even had a fizzy, champagne-like sensation, which I’d never encountered in a tea before. It was all very pleasant, but not very memorable, and on the whole I’m not too sorry this one never made its way into any of my Butiki orders.
This one never really appealed to me, despite its high ratings, since I tend not to be a big fan of licorice in tea. But in Butiki’s closing frenzy, I thought I might as well snap up a packet before it disappeared forever, just to see what all the fuss was about. And I’m glad I did. Both dry and steeped, it smelled weirdly—though not unpleasantly—like root beer, though the flavor was more clove-y (though there’s definitely some root beer in the background). It’s a tiny bit astringent, though a splash of almond milk mellowed it out (and subdued the spices some). This is a really nice, unusual chai, and one I’m really glad to have been able to try.
This one is so good! While steeping, it smells weirdly—though by no means unpleasantly—like buttered popcorn. The flavor is light, and while it tastes creamy I don’t necessarily get cheesecake. It’s fruity, and while it doesn’t quite capture plum it comes closer than any other tea I’ve tried, aside from Butiki’s Plum Compote & Cashew Cake. There’s that slightly sour plum-skin aftertaste, too. The flavoring in this one is stronger than the oolong base, though I think the base does contribute some stone fruit notes. I don’t know that I’ve ever had brandy and am not sure what it actually tastes like but I don’t get anything particularly evocative of alcohol from this blend—not that it needs it.
This has a nice raspberry flavor—much stronger than in Chocolate Raspberry Waffle, happily. It’s creamy and nutty, though nothing about it really says cashew specifically. I don’t like green oolongs, generally, so the sparrow tongue base doesn’t quite do it for me, and I think I would’ve preferred a green base—maybe a bi luo chun?—with these flavorings. Still, this is a really nice blend, and one I wouldn’t have minded more of were Butiki still around.
This one had a very strong aroma of lime candy, or maybe lime soda, and it did taste kind of artificial—not in an awful way, but I could’ve done with a more natural lime The white tea—or maybe the mallow—added sweetness but otherwise didn’t come through strongly. This one was alright, but not a blend I’ll miss.
This one I didn’t care for. The pear tasted artificial to me, and it didn’t go particularly well with the green base, which I found quite vegetal. I didn’t get much star anise, unless I’m very much mistaken about what star anise tastes like, but I did get a weird taste that reminded me of play-dough more than anything else. I still have a little bit of this one left; if anyone wants I’m happy to hand it off.
This smelled alarmingly like strawberry candy, and that’s pretty much how it tasted too. I did get some praline in the aftertaste, and fortunately without the off note I got from praline Horizon. This one was very sweet, and while it was fun to try I ultimately found it a little too artificial for my liking.
This reminded me a lot of Butiki’s Purple Sunset, but less sour. It also has some similarities to certain Chinese black teas, with cocoa notes and hints of dried apricot. It’ was very slightly astringent and medium dark. There were even some spice notes that made me think, oddly enough, of Constant Comment. It didn’t have so much of that distinct oolong taste—if I hadn’t known it was an oolong, I’d probably have guessed it was black. Since oolongs aren’t generally my favorites, this was no bad thing in my book.
I could have sworn I’d reviewed this tea before. I recall not being too fond of it when I first bought it. It seems to have benefited from age, though. The sweet-tart raspberry and nutty cashew flavors are just right. Evenly balanced and natural tasting. This makes me think of raspberry thumbprint cookies in the best way. Nom nom nom.
Hmmm… I have had two different sessions with this tea in the last week and I have yet to get anything past a mild fruitiness. Nothing really striking me as pineapple in this tea… is it possibly older than I am thinking it may be?
I like the green oolong strands as I know they brew a fine liquid :)
The flower plays well off the oolong in the low ratio that it is presented in.