I’ll tell you guys what is not right: That I haven’t had a Butiki tea yet that I have been indifferent about, not to mention disliked it. And it just makes me want to… buy all their teas!
I got this as an extra sample with my recent order (Thank you, Stacy!) and so I decided to have this today. Partially because there’s this piece of cake on the table that has been eyeing me and that I have been eyeing – and I’d rather not have it in case someone else in the house would like to eat it. So I went with a few pieces of dark chocolate and Ruby Pie tea instead.
Pieces of strawberry so bright red, loose leaf so beautiful! The steep turned out darker than I expected and I was worried that it would be bitter, but it wasn’t. The notes of strawberry and rhubarb (which must be imitated SO expertly by hibiscus. Can you believe that hibiscus can be actually USEFUL?) are present in the aroma as well as in flavor. I don’t detect much of cinnamon or graham (I wish I did) but it doesn’t make the tea any less tasty. It’s just perfect the way it’s in my cup.
The base tea is assam but it must be some pretty mild specimen of it. And that’s good. It actually makes me… crave a strawberry pie. Well, at least it’s not this cake on the table that I want anymore ;D
Good, good. Too good!
Preparation
People who liked this
Comments
I was surprised as well to see hibiscus used in an appropriate way in this tea! Normally if I see it listed as an ingredient I pass the tea up.
Yeah, usually hibiscus is just not particularly well executed. I think it should be used the way certain spices are – a tiny bit of it to underline some tones. But usually when it’s present in blends, there’s just tons of it!
I mean, it steeps into a lovely red color… but that’s where its loveliness usually ends.
the tea wasn’t right until we added the hibiscus to help convey the tartness of rhubarb heh
I was surprised as well to see hibiscus used in an appropriate way in this tea! Normally if I see it listed as an ingredient I pass the tea up.
Yeah, usually hibiscus is just not particularly well executed. I think it should be used the way certain spices are – a tiny bit of it to underline some tones. But usually when it’s present in blends, there’s just tons of it!
I mean, it steeps into a lovely red color… but that’s where its loveliness usually ends.
the tea wasn’t right until we added the hibiscus to help convey the tartness of rhubarb heh