82

This was a free sample with my Butiki order – thanks Stacy!

The dry leaf smells very caramel/cream like. Vague nutty scent. Once steeped everything smells roasted. I get a slight vegetal quality that I think is the Mao Jian. I know I’ve had Mao Jian before from Tea Vivre, so let me pull up my notes on that and see..

Yep, spinachy and sweet was how I described that tea, which is true of the base here as well. There is an additional cream undertone with some caramel in the taste. The nutty flavor is blended perfectly with the Mao Jian – so much so that really I just feel like maybe Mao Jian always had pistachio in the flavor profile – it works together that seamlessly. The mouthfeel on this is creamy and I could see how sugar would make this a true ice cream tea, but I like this fine plain.

Not bad! I am glad I got the sample size, though, since usually I just can’t do flavored greens for more than a cup or two. I’ve liked almost everything I’ve tried from Butiki, though, and this is no exception!

Preparation
180 °F / 82 °C 2 min, 30 sec

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Bio

I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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