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TheLastDodo drank Canal Street Carnival by Butiki Teas

296 tasting notes

I was feeling like having some white tea to start my day. I have been butiki obsessed and just had to crack this one out.

I was a little put off by the look of the Kenyan Silver Needles. They were skinnier and not as fuzzy as what is in my Pumpkin Butterscotch Coffee and Champagne Rose Cream. Then I noticed that this was the Glenburn Silver needle. No wonder it looked different! DUH.

The coconut is amazing in this blend. It definitely smelled like the whole-kernel coconut oil I use for just about anything at home, skincare, hair moisturizer, baking, popcorn, emergency toothpaste… it definitely makes the strawberry pop. I like that the praline is there to mellow out both of those flavors. I am glad that the strawberry is like a mellow treat, rather than a tart and juicy flavor note. The steeped infusion is spot on with the smell of the dry leaf.

Using the Glenburn Silver needle was genius. The light hay makes this tea a light and flaky dessert.

Flavors: Almond, Coconut, Hay, Strawberry

Preparation

155 °F / 68 °C

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Nattie
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Do want! o

Hopefully the Strawberry Irish Cream will be similar. I missed out on this one ):

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Nattie
Delete

Do want! o

Hopefully the Strawberry Irish Cream will be similar. I missed out on this one ):

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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