Thanks Courtney for the sample of this! It’s great to finally check it off the list of Butiki teas I need to try; I’ve been curious about it since Stacy released it. I will say I was really surprised that this one steeps at boiling temperature; I looked up the steep temp. here on Steepster before making it, just to confirm that what you’d written out on the sample bag was in fact accurate (not that I didn’t trust you; but my mind was very conflicted because this is a white).
While prepping this I burnt my hand pretty badly on some Spiderman Alphagetti; damn scalding hot cobwebs! That distracted me for a little while; so this has cooled a fair bit now.
It’s really good though; and I can tell there’s a lot of complexity to this one that I hope I can do justice in my description. Upon initial sip, I taste what I would describe as “Sweet Bread” and cream, sort of like Easter Buns which are like a cross between bread and pastry (but without the fruit bits). I’m not really a fan of Easter Buns because they usually have raisins in them (ew) – but the dough itself is tasty!
Moving on from that initial flavour is more of a subtle fruity/hay combo. Think… Hay, and maybe sweet cherries? The same kind of cherry flavour in pastry – not a medicinal or abundantly “stone fruit” flavour. Hmm. No, on second thought not cherry. It’s something else – but not apricot like the description says. I definitely get a different, separate fruit flavour – and it’s one that’s common to baking, but I can’t place which. There’s also maybe a little bit of malt – and then in the end this goes back to Easter Bun sweet bread.
Definitely tasty and one I’d probably keep around full time for a straight white – but only after clearing out a few more of the Butiki blends I have around which I don’t want to keep stocked full time, such as Irish Cream Cheesecake, Rhubarb Vanilla Ale or Traditional Plum Pudding…
Flavors: Baked Bread, Honey, Malt