84
drank Ruby Pie by Butiki Teas
16545 tasting notes

First of the new teas from my Black Friday order that I’m trying! They all smell amazing and I look forward to trying each one of them, but this seems like a good starting point. I have to briefly go into work tomorrow to cover someone for a break (nothing like having to make time in your day, on Christmas Eve, for a 30 minute shift), but otherwise I have all of tomorrow and Christmas off.

It’s just going to be me here for the holidays, so I figured I’d give myself something to do and try and get through at least a cup of all six of my new Butiki teas – and then, the 12 Days of Christmas exchange starts on Christmas too (I’ve got day one, but am missing a lot of the other early on days so I hope they show up soon!).

Dry, this smell much better than I thought it would. It’s not that I thought it’d smell bad but this is just one of the teas that didn’t initially jump out at me, mostly because strawberry black with chocolate isn’t a combo that’s especially unique. The aroma of the leaf is very strong and piercing though: there’s very pronounced notes of strawberry to match the large chunks of strawberry in the blend with a nice little kick of tartness from the hibiscus. It just smells so good.

So while I was scrambling some eggs for supper, I steeped up 1 tsp. of leaf in 8 oz. of boiling water – for four minutes. The leaf I portioned out happened to have a full bunny graham, and I thought maybe that was worth mentioning?

The colour of the liquor is a little bit more pale than I thought it’d be – though I’m not sure why I was assuming this would be very dark in colour. The smell is still highly strawberry/rhubarb but with maybe a bit of cinnamon to it, and something else. I don’t get any “pie crust” from the smell.

First few sips, and… Mmm! This is good. There’s a very weighty strawberry taste and some rhubarb notes that gently accompany in. The hibiscus is present but not dominating; it plays well with the other flavour notes. I get little wisps of the cinnamon, especially in the aftertaste and tail end of the sip. Honestly, I don’t get a ton of “pie crust” and I don’t think, on taste alone, I’d call this a “pie” tea – and mind you that’s with a whole bunny graham in the leaf I used.

I’m half done the mug now – and as per a tip I received earlier today from Keychange I’m gonna try the second half with some milk added in (gotta use up those perishables, and all)!

So milk added in now, and taste wise I feel this mellows out the flavours a fair bit, though I am finally picking up the pie crust! It’s sorta like eating an actual pie: fruit filling first, and then the taste of the crust at the bottom. In this case I mean that I taste the crust in the aftertaste, though. And, it’s a nice light flakey, buttery kind of pastry crust.

I really like this, both with milk and without! I’d definitely order it again!

EDIT (Warning, TMI): Oh, ew… I just threw up into my tea mug, though I don’t think it had anything to do with the tea and more so had to do with my eggs. Though, this didn’t taste as nice coming up :(

Sil

strawberry black with chocolate? i’m confused…. Ruby pie is not chocolate…

Roswell Strange

I was thinking the chocolate chip bunny grahams might add a bit of chocolate taste – but yeah, you’re right. I think I had a skewed opinion of this prior to trying just because I’d never properly read the ingredients list and description.

Sil

Heh. Maybe you have hyper sensitive nose :)

keychange

Ha-I was about to reply here and be like “try it with milk!” but then I read that you did. I hope you have it again when you’re feeling well though, and I’m glad you love it!!

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Sil

strawberry black with chocolate? i’m confused…. Ruby pie is not chocolate…

Roswell Strange

I was thinking the chocolate chip bunny grahams might add a bit of chocolate taste – but yeah, you’re right. I think I had a skewed opinion of this prior to trying just because I’d never properly read the ingredients list and description.

Sil

Heh. Maybe you have hyper sensitive nose :)

keychange

Ha-I was about to reply here and be like “try it with milk!” but then I read that you did. I hope you have it again when you’re feeling well though, and I’m glad you love it!!

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

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https://www.instagram.com/ros...

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