Wow. So, this is another one I’ve neglected. Again, probably because it’s a little odd in concept. I figured it was time to stop being a baby, though, so I brought this one to work with me and made it my first proper cup of the morning.
For my first cup, I followed the recommended parameters and gave 1 tbsp of leaf 4 minutes in water cooled to around 180. It smells mildly cinnamony while brewing, with an almost soupy/brothy note. Very unique!
To taste, this is as smooth as can be. I like Mao Feng in general, and it’s the perfect choice here. Mild, buttery, with a light “green” note that works with the savoury theme of this tea. The initial flavour is apple and cinnamon. The apple has a baked flavour, sweet and a little mushy (rather than crisp and sharp), and tastes as if it were dusted with cinnamon prior to going in the oven. The cinnamon is fairly mild, but adds a warm spiciness and complements the apple perfectly. No surprise there – apple and cinnamon are long-established friends. The potato comes out in the mid-sip, and adds a thick, starchy flavour that really does remind me of pancakes. Right at the end of the sip is a smooth butteriness, very rich in the way of actual melted butter, and it does become more prominent with successive sips.
I didn’t make any additions this time, but I would like to experiment with salt and sugar, to see how that changes the flavour profile. I’m definitely looking forward to working out what tastes best to me, although to be perfectly honest I’m happy with it as is. A beautifully unique tea that brings home to me just how much I will miss Butiki once they’re gone forever.
