First thing I smell when opening the bag of this tea is tart ripe strawberries! Once brewed the scent mellows a little bit and reminds me of flavored chapstick I had as a kid. Scent memory is such a funny thing! The first few sips seem a little tart, almost bitter, but that mellows out and I’m left with a taste that reminds me a little of hibiscus. Is that the rhubarb? I’m not quite sure. I can taste the strawberries throughout the whole cup and I think I can pick out a buttery crust like flavor. It isn’t as smooth and balanced as other Butiki teas I have had, it has some edginess to it. I’d like to ponder this tea some more, but I have come to the end of my cup and have many new teas to try. Ruby Pie, we shall meet again soon!
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We (Sil & I) did add a little bit of hibiscus to tart up the rhubarb a little. :)
Ah ha, I called it! I’m getting better at this tasting thing! :)
I usually hate hibiscus just for the sake of hibiscus, but I’m starting to appreciate it being used sparingly to make fruit flavors more realistic and lively.
Good job at figuring that out! Hibiscus is super easy to go over board. We only use a maybe 10 grams per pound (453.59 grams) of tea and that is definitely enough to add just a tiny bit of tartness. It does seem to work for some fruit flavors. We did a custom blend with mango and added a tiny bit of hibiscus so that the mango had that slight tart edge to it that made it more realistic.
Wow, that isn’t much at all! The more I learn, the more I realize how much of a complex art blending flavors is!
Some ingredients are very forgiving and easy to blend and others are much more difficult. Hibiscus is a very challenging ingredient. I always love a challenge!
We (Sil & I) did add a little bit of hibiscus to tart up the rhubarb a little. :)
Ah ha, I called it! I’m getting better at this tasting thing! :)
I usually hate hibiscus just for the sake of hibiscus, but I’m starting to appreciate it being used sparingly to make fruit flavors more realistic and lively.
Good job at figuring that out! Hibiscus is super easy to go over board. We only use a maybe 10 grams per pound (453.59 grams) of tea and that is definitely enough to add just a tiny bit of tartness. It does seem to work for some fruit flavors. We did a custom blend with mango and added a tiny bit of hibiscus so that the mango had that slight tart edge to it that made it more realistic.
Wow, that isn’t much at all! The more I learn, the more I realize how much of a complex art blending flavors is!
Some ingredients are very forgiving and easy to blend and others are much more difficult. Hibiscus is a very challenging ingredient. I always love a challenge!