drank Mi Xian Black by Butiki Teas
100 tasting notes

I’m used to teas within a certain broad category having similar taste profiles: teas from Yunnan can be placed along a continuum that includes honey, malt, a little spice, chocolate; darjeelings taste like darjeelings; Keemuns—leather, red wine, tobacco. I rarely have a cup of tea and think, “Wow. I’ve never tasted anything like this before.” You know where this is going. My first sip of the Mi Xian was truly distinctive. There was a pleasant perfume taste/smell, but what lingers is . . . how can I describe it, the smell of a summer garden in the hot sun, specifically, the way mature tomato plants smell. This earthiness was entirely different from that of a ripe pu-erh, which evokes mustiness and decay. This tea suggests the fullness of the late-summer harvest, the lazy drone of dragonflies, corn and tomatoes on the table. A really original and intriguing tea.

Preparation
205 °F / 96 °C 4 min, 0 sec
June's Flame

A lovely description! This sounds amazing!

MissLena

Awesome description!! I am having a cup of this right now too and after reading this I am enjoying it even more! :)

Doug F

Thank you! I can’t wait for my next cup so I can explore some more.

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Comments

June's Flame

A lovely description! This sounds amazing!

MissLena

Awesome description!! I am having a cup of this right now too and after reading this I am enjoying it even more! :)

Doug F

Thank you! I can’t wait for my next cup so I can explore some more.

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Bio

I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

Location

Maine

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