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TheLastDodo drank Blueberry Champagne by Butiki Teas

296 tasting notes

Smelling the package, I didin’t think that I would like this blend. Luckily, this was not the case. The corn flowers and freeze-dried blueberries added an extra purple tint to this muddy brown liquor. I have only had Butiki’s 1989 Suncha Puerh in her flavored blends, but I am still really impressed but the subtle earthy richness this tea brings to the table. It’s quite durable, and took 15 steeps before I called it quits. The blueberry was a happy addition throughout almost all the steepings. I felt only a subtle white wine taste to this blend. It was sweet grapes, like a Demi-sec champagne. But if I was not told what was in this tea, I could not have placed the champagne. Sweet white grapes? Yes. Not so much effervescent as I could have imagined.

All in all I am so glad I got to try this tea! So worth it.

Flavors: Blueberry, Char, Earth, Smoke, White Wine

Preparation

200 °F / 93 °C 1 tsp

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1 comments

Nattie
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I don’t suppose you’d be open to swapping to the UK?
I couldn’t pick any of this up before it sold out, and I’m having a bit of a puerh moment

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Nattie
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I don’t suppose you’d be open to swapping to the UK?
I couldn’t pick any of this up before it sold out, and I’m having a bit of a puerh moment

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku