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Recent Tasting Notes
Having a few delicious cups of this with dinner tonight. Cilantro in the enchiladas! and cilantro in the tea! that’s pretty much the only reason i did that, plus it’s so very nearly a sipdown lol AND my mango lassi tasting note reminded me that i do have this other mango blend from stacy
I am enjoying the fruity mango-ness of this tea quite a bit :)
Thank you indigobloom for sharing your custom blend with us! I’ve been wanting to try this forever since i love me some mango. I figure my tastebuds seem to be back to normal so this came out. I have to say, this is pretty darn delicious! I’m not getting much in the way of cilantro but i AM getting the mango and that makes me super happy! Even cold (since i got distracted) this is still delicious!
Oops, apparently I double-logged this the first (and last) time I had this. Found that empty note and deleted it, and now get to write another!
So this was one of these teas I attempted in the hopes of making myself feel better…. no dice. However, it is quite enjoyable, and I have to say, it’s going down much more smoothly than the Laoshan Black. I probably should have stuck to lighter, creamy teas, in retrospect. Oops.
Anyhow, I couldn’t really remember what this tea tasted like, exactly, but now that I’ve had a few sips, it’s all coming back! I brewed this up more strongly this time, using about 2 tsp of leaf for 8 oz., and due to being distracted by my roommate, it got a nearly 3 minute infusion! Luckily, it survived just fine. The cilantro is definitely quite apparent here as a lovely fresh flavour, and the mango is fairly light, but still noticeable. The white tea base, of course, is deliciously in the background.
I definitely do quite like this tea, even though it’s not one I personally would have come up with myself (cilantro in a tea?!) I can’t wait to try my portion of Pineapple Cilantro Cream next weekend!
Thanks to Indigobloom for sharing some of this little gem with me! I brewed some up during the day out of immense curiosity, and it was seriously delicious! The cilantro was present only as a delicious, refreshing flavour, and the mango as more of a background than a central note, but they combined for a really nice cup of white tea.
I let the second infusion go for closer to 3 minutes, and the flavours definitely emerged more, so since Indigobloom was generous enough to give me a bit to play with, I’ll try this on the first infusion next time.
This was the most fun I’ve ever had since I got into tea.
I had been wanting a Chili-Chocolate black tea for two years ever since TG discontinued theirs. There are others out there-but many are chais (which I don’t want), and some are not vegan and others I’m just not sure about the ingredients.
Enter Stacy, of Butiki Teas, who offered to do a vegan custom blend for me. Because the teas and other ingredients were things that she normally had on hand, she was able to give me some great prices and smaller amounts-less than $4 an ounce for this blend. In fact, it was even cheaper because the deal was for 2 ounces each but she wound up with 2.5 ounces on one blend and almost 3 ounces on the other blend. I’ve paid the same or more for blends that weren’t custom made with lots of personal attention.
Basically, Stacy and I exchanged several messages-she asked what I was looking for in a custom blend and she offered suggestions on bases and ingredients. She also asked for any suggestions I might have. It really felt like a collaboration. Like maybe Larry David was taking your suggestions and writing a Seinfeld for you. After settling on the bases, ingredients and spice-sweetness levels she went to work.
Every few days I would get an update from Stacy-when she blended, when she tasted, additional blending, settling, etc. She even sent me a pic of one of the teas in progress-so exciting! She did all this on her own-not once did I ever have to ask her how things were going-she was SO conscientious. When the teas were done, I even got to name them-it was so cool to see my tea names on the distinctive Butiki Teas labels!
I probably should have let the teas settle a bit, but, they arrived Saturday and it was raining all day, so I couldn’t wait.
This tea has a Kundaly (Nilgiri) base and is loaded with mini-chocolate chips and chili strips hand-grated by Stacy. I couldn’t smell the chili too well so I went with 1.5 teaspoons of dry leaf for an 8-10 ounce cup (you could just use 1 tsp for less heat). The liquor brews and orangish-reddish color and is closer to translucent than opaque.
You can drink this straight, but I feel that a teaspoon or so of brown crystal sugar (rock sugar) brings out the chocolate flavor better and really completes the chili-chocolate fusion. On the sip, I first taste a little chocolate on the tip of my tongue, followed quickly by spicy tingling in the sides, eventually lingering in the back of my throat after the swallow. With the rock sugar, the chocolate taste is there until the swallow. The tea blends in perfectly with everything. At first, I thought the 1.5 teaspoons was a bit too spicy for me-which is not Stacy’s fault because I told her I’d rather have too spicy than not spicy enough. Now, I am getting used to the 1.5 teaspoons and loving the heat. It’s not so hot that you would need to drink something else or eat something to tone it down. However, you might not want to sip too fast as it cools because of the lingering heat. It might not be a bad idea to reduce the spice here 10% or so, but not too much. It’s still good and spicy with just one teaspoon-but it will more likely need a teaspoon of sweetener. Still, 15 calories of sweetener is better than a 300 calorie chili-chocolate bar!
I’m really happy to have Chili-Chocolate tea again and I hope the weather cools down soon because it seems such a great drink for the fall and winter-maybe with a touch of soymilk and some vegan marshmallows.
Working with Stacy has been a great experience-professional, friendly, and responsive. If you have an idea for a tea that no one has, consider asking Stacy about a custom blend. She’s a mad tea-ologist who loves to experiment! She also will try to work within your budget-she won’t tell you that you need a $15 an ounce tea for a base. It could be a great gift idea for a loved one as well. Thanks, Stacy for all your hard work! Hope to do another custom blend in the future.
I can’t really separate the tea from the experience because of the personal service. The tea is really great and the service is outstanding.
Thank you for the sample.
It does indeed smell like a watermelon.
I have to admit that I’m not a watermelon fan (in terms of taste). What? Shocking I know … Furthermore, I associate watermelon flavor with cheep bubblegum. Having said that, this was really nice. It was light, sparkly and very delightful. It would probably make a nice iced version.
Drinking down my last cup of this so that I can pass the remaining cup’s worth onto Raritea. Due to age, the watermelon flavour has dissipated a bit, but it’s certainly still there, both in aroma and flavour. I opted to try a 1-minute infusion for the dragon well instead of the recommended 2.5 minutes, and I think that it helped to bring out the flavouring and tame the dragonwell a bit. I see that I noted that I should try it with a bit of sugar this time, but I don’t really feel inclined to. I like it as it is. At some point I’ll try Watermelon Xylophone with sugar instead to see how it brings out the watermelon flavouring.
Stacy was kind enough to pass along with my last order a sample of the Watermelon Dragonwell that she concocted prior to the creation of Watermelon Xylophone, as I was quite interested in the idea!
The aroma of this one dry was a bit difficult to discern, as the packet was located next to the packet of Cider Guayasa (which smells absurdly good!), so that’s all I could smell. However, once out of the packet I could smell a bit of sweet fruitiness.
Unfortunately, as is typical of me, I brewed up a bunch of teas and forgot about them for a couple hours, so this one is cold now… however I’m rather enjoying it! The dragonwell is light and a kind of green beany flavour, but I can still taste a melony flavour lurking in the background, and unlike with Watermelon Xylophone, it’s coming off a bit more like watermelon than cantaloupe! It’s been recommended that this tea be tried with some rock sugar to bring out the watermelon, so attempt #2 will involve that, but I wanted to taste it on its on first. I’m intrigued by the idea of blends with green teas that lean more heavily toward vegetal as opposed to seaweedy/brothy notes, and this one seems to indicate that it would be possible and tasty to make such a blend! I think the tea would definitely be better with stronger flavouring, but as that wasn’t really an option, it was probably best to go with a white tea, but I enjoy this regardless.
Thanks so much for the sample, Stacy!