My Breakfast Blend tea of the day, which was enjoyed as an after breakfast cup. Today this is feeling very bright, but otherwise tasty. :)
(yes, I’m still a grumpus)
“My Breakfast Blend tea of the day, which was enjoyed as an after breakfast cup. Today this is feeling very bright, but otherwise tasty. :) (yes, I'm still a grumpus)” Read full tasting note
“So, lately I have been thinking about making a Philippino tea. Our company name is a Tagalog word and it seems weird that we haven’t come up with a Philippino inspired tea yet. I decided on...” Read full tasting note
“Quick recount of the last two weeks... 1) New puppy 2) Toddler gets sick 3) Preschooler gets sick 4) I get walking pneumonia over spring break (luckily at home, but no school for kids and a mom...” Read full tasting note
“every 500 years there is an eclipse... the world is dark but for certain iridescent flowers. only upon the most still lakes and ponds does it gleam... the black lotus; invisible by sunlight, black...” Read full tasting note
This English Breakfast blend combines the best of three worlds, including some of our favorite teas from three different regions. Our Premium Taiwanese Assam adds chocolate and raisin notes and delivers a delicious malty flavor, while the Giddapahar Darjeeling Extra Special conveys almond, jasmine, and citrus notes. Finally, the Congou Keemun adds a touch of earthiness and mushroom notes. These premium teas blend well together to create a complex malty yet smooth breakfast tea that merits the name The Black Lotus.
Ingredients: Premium Taiwanese Assam, Giddapahar Darjeeling Extra Special, Congou Keemun
Recommended Brew Time: 4 minutes
Recommended Amount: 1 1/2 teaspoon of tea for 8oz of water
Recommended Temperature: 212 F degrees
For more information, please visit: http://www.butikiteas.com
Company description not available.
LotusThe Persimmon Tree Tea Company
LotusRed Blossom Tea Company
So, lately I have been thinking about making a Philippino tea. Our company name is a Tagalog word and it seems weird that we haven’t come up with a Philippino inspired tea yet. I decided on coming up with a dessert tea based on the Philippino dessert Palitao. Palitao is a vegan and gluten-free dessert that is essentially a boiled rice cake that is chewy and warm and is then dredged through coconut, toasted sesame seeds, and sugar. It’s freaking pretty delicious. I spent a day at my in-laws and I cooked a batch of them with my mother-in-law and father-in-law. Since I can’t have sugar, I made mine sugar-free though I did sneak a bite of a sugar one just so I knew what it tastes like. Here’s a pic of our creation: http://instagram.com/p/dnswvelfIi/# . The tea will mostly be just a brown sugar, coconut, and toasted sesame flavored tea though it will not have any sugar added. I’m very excited about this. We will also be doing a blog with the recipe to make these treats at home. It’s super easy to make and so delicious. Also, we are very close to having our limited edition Carrot Cake tea complete. Excited about that one too. It’s very fall-y.
I’m very happy with how The Black Lotus blend turned out. I tried about 20 different combinations looking for the very best English Breakfast blend, something that would completely obliterate our previous English Breakfast and something that would stand out among other EBs. Once I was down to the final 5, I let my mother-in-law choose. She works with me a lot and helps out and is a big tea fan. She chose this blend. I said to her, that’s the most expensive one, are you sure that’s the one you like best. She replied “it tastes expensive, I want this one”. So, this is the one we went with. I really love this, I wouldn’t exactly say that it tastes like other typical English Breakfasts. I’ve noticed that most are pretty citrusy or astringent, but this one is very malty and smooth. Both the Premium Taiwanese Assam and the Congou Keemun add that lovely malt to it. I prefer drinking this cooled. There is a lot going on and you can taste all the notes at a warmer temp. I can taste the earthiness, the chocolate, raisins, almonds, as well as a gentle citrus and lingering floral, mainly jasmine. There is a wonderful sweetness too. It works really well and I have been drinking it quite a bit. The directions we set are strictly for drinking it plain, however, it does work well with additions if the leaf requirements are upped a little bit.
Also, this tea is 29% off now until the end of September.
Quick recount of the last two weeks…
1) New puppy
2) Toddler gets sick
3) Preschooler gets sick
4) I get walking pneumonia over spring break (luckily at home, but no school for kids and a mom with pneumonia is a bad combo for all participants…)
Things are finally calming down a bit. I’m over the bulk of the crud, but the cough is driving me nuts. Throughout the the last two weeks I’ve lived off mostly Laoshan Black, Wild Mountain Black, and Tawainese assams.
It was time to change it up a bit today, but not by much. This is still my favorite English Breakfast tea, and Verdants Imperial Breakfast Blend is my other favorite breakfast blend. Probably because they each have a base of my two favorite teas. Laoshan Black and the Taiwanese Assam.
I have a million teas, I’m too afraid to count the actual number, but over the past few months since life has gotten so busy, I really only drink about 10 of them. Not sure what to do about that, but it is what it is. I don’t want to get rid of any that I like, but I don’t drink them very often. What to do?
I believe this is what they call a first world problem…. :-)
every 500 years there is an eclipse… the world is dark but for certain iridescent flowers. only upon the most still lakes and ponds does it gleam… the black lotus; invisible by sunlight, black light, flashlight… the only way to see this bloom is during the mere moments it exists as it floats silently by in the impossible light of the eclipse.
don’t close your eyes for an instant.
the black lotus exists only for that singular drift, which stacy lim knows all too well. the secret of the black lotus has been handed down from mother to daughter within her family since time out of mind.
brown sugar flowers drifting across the water, drifting tendrils of roots trace patterns along the water, contemplating the brief existence and amber legacy it would leave at stacy’s persuasive coaxing.
such a rare existence, such a rare privilege.
thank you ifjuly. such a beautiful experience you shared…
It’s my Steepster birthday! I’ve been hanging around here for a good 3 years now!
I had another hard night at work – our floor is full of such heavy acuity kids right now I feel like I’m running all night long. Luckily I’ve got a night to recuperate before signing on for 2 more. Plus, it is SO COLD outside. Supposed to flurry later tonight/tomorrow morning, even, though it would be better if it didn’t. Georgians simply don’t know what to do with snow or ice.
So I couldn’t just go off to sleep without getting a cup of tea to warm/relax me. I wanted a black tea, no added flavors but strong. This one I got from Stacy’s Black Friday sale, and since I know most of the flavor profiles of these teas separately, I was excited to see what happened when they blended together.
Followed the steep parameters recommended by Stacy, 3 tsp. leaf to 500 ml. water in the Breville.
This brews up a lighter brown color than I usually expect for a breakfast tea. It’s very smooth and doesn’t need any additives, either, which makes it seem even less of a breakfast tea to me.
Interesting…I think this tea has the lighter texture and mouthfeel of the Darjeeling, while maintaining the chocolate/malt/earthiness of the assam and keemun. It’s kind of throwing me for a loop, actually, that it has such a rich flavor without as much of a body to it.
I will say that I went into this very hesitantly knowing the Keemun was in this blend – I was leery of the smoke. This Keemun is really not smoky at all (phew!) and that was the biggest thing I was worried about so this makes me very happy. I do think its more of an afternoon tea than a breakfast tea, and I also think the chocolate/raisin notes come out a LOT more as the tea itself cools.
Pretty good, but not my absolute favorite blend from Butiki. Still, it was great to try it!
Another great tea from ifjuly.
This is a great black blend. I think it’s well balanced, and stands up to the random steep parameters that I’m putting it through at work today.
I don’t know if bold is the right word, it has a ton of flavor, but they aren’t in your face. It’s just nice and smooth, comforting.
There are some leaves in here that are really green, that seems odd to me, but whatever it is – it works. Thanks ifjuly this is a really nice tea.
another tea from earlier today. Mostly a whole lot of sleeping and watching tv on the ipad this morning until the power came back. Better notes later, but this is a happy tea for me. It’s sorta just what i needed this afternoon as one of my first cups of teas in forever! stupid ice storms. give me 40 below with nice powder any day! I miss alberta!
5/5, the best “evokes the traditional versions but betterx10000” breakfast blend ever and one of the best teas I’ve had, period
Ohhhh this is so goooood. It’s so beautiful for a breakfast blend—long, gorgeous leaves of different shades of silvery green, brown, and black—such a far cry from the CTC boxed stuff one associates with them growing up as to be comical. Smells great dry too. And then steeped it looks, smells, and tastes purrrrrfect, bold with deep rich bready and earthy and even slight chocolate-y flavor, unbelievably smooth and satisfying. It’s so easy to drink, but so deep down rich and satisfying and complex too (the earthy mushroom note in particular sets this apart—might sound weird but it’s delicious). There’s a sweetness and smoothness that rounds out the bold malty assam, and the darjeeling qualities I love float lightly but ever present like a specter, just right. A tea I would use to convince a coffee drinker that tea is just as good, no better, first thing in the morning (and all throughout rest of the day!). The flavor strongly lasts for an impressively long time in the mouth too; I’ve been sitting here just basking in the yummy earthy glow lingering on my palate for like half an hour now.
This is the best “straight” tasting (nothing but tea leaves) breakfast blend I’ve ever had, no question. So delicious. Will definitely have to order more, a lot more.
thanks Terri for a sample of this tea!
I’m always excited to try darjeeling blends and this just sounded super tasty and appealing.
This is a mellow tea with some nice floral aromas. I am not picking up on any keemun in here but the darjeeling is lending a bright and fruity note while the assam is malty and a bit winey. In contrast to the tea I had this morning, this is an easy one to sip on plain but I bet it would also take (soy) milk very well. I don’t think it needs sugar at all.
Even though Stacy describes this as a breakfast blend, it’s something I would probably drink in the afternoon. A very interesting and unique blending but I’m not sure it’s really calling out to me.