99
drank Premium Taiwanese Assam by Butiki Teas
149 tasting notes

Still delicious and flavourful. The fruitiness faded a little, but I think there’s a darker/nuttier edge to it that I didn’t notice before.

Man, I really miss Butiki. I’ve still got a small pile of their flavoured teas to finish up (whoops). I should probably stop hoarding those.

I should probably try and find a replacement Taiwanese Assam for when I finish this up…

adagio breeze

I suspect most of Butiki’s Taiwanese offerings were from Taiwan Tea Crafts. They have a few Assams on their site.

Ag

I thought that might be a possibility but the samples I tried from them seemed to be different from Butiki’s the last time I had them (which was over a year and a half ago at this point). They may have been from different harvests or batches or whatever though. I’ll have to revisit them at some point.

Login or sign up to leave a comment.

People who liked this

Comments

adagio breeze

I suspect most of Butiki’s Taiwanese offerings were from Taiwan Tea Crafts. They have a few Assams on their site.

Ag

I thought that might be a possibility but the samples I tried from them seemed to be different from Butiki’s the last time I had them (which was over a year and a half ago at this point). They may have been from different harvests or batches or whatever though. I’ll have to revisit them at some point.

Login or sign up to leave a comment.

Profile

Bio

I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing
Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

Preferences
I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

Ratings
My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

Following These People

Moderator Tools

Mark as Spammer