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365 Days of Tea Challenge – Day 27

Yep, it’s Bird & Blend again. What can I say, I’m a bit of a fangirl…

Unfortunately, this one is underwhelming me.

It smells nice, like a rich salted caramel sauce. But the caramel doesn’t come forward as strongly in the flavor. I think it’s partially because this has a rather strong black tea base – there’s definitely some Assam in there, and perhaps also Ceylon. To me, the caramel flavoring isn’t strong enough to compete with such a powerful black tea blend.

I even tried adding a touch of sugar to help coax the caramel out, but it didn’t seem to help much. Plus, I never add sugar to my tea, so it just tastes weird to me! XD

I do have a full 50g of this one (it was one of the teas that popped up randomly during their big Boxing Day sale). Next time I’ll definitely try to play with the steep time, to see if I can subdue the base a little and let the caramel shine a bit more. I’m sure this would make a delicious latte as well.

https://www.instagram.com/p/BtJPLQCFPDg/

Flavors: Astringent, Bitter, Butter, Caramel, Malt, Tannic

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML
Mastress Alita

I don’t have B&B’s Butterbrew, but at least with the one I have, vanilla almond milk (sweetened) works wonders making a tea latte. No additional sweeteners needed, just the milk.

Cameron B.

Yeah, I may try it as a vanilla soy latte next time around! It’s just not something I often do as a tea preparation. :)

Mastress Alita

It isn’t my go-to preparation either, but if a tea is particularly bitter/astrigent or a chai overly spicy, it can work wonders.

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Mastress Alita

I don’t have B&B’s Butterbrew, but at least with the one I have, vanilla almond milk (sweetened) works wonders making a tea latte. No additional sweeteners needed, just the milk.

Cameron B.

Yeah, I may try it as a vanilla soy latte next time around! It’s just not something I often do as a tea preparation. :)

Mastress Alita

It isn’t my go-to preparation either, but if a tea is particularly bitter/astrigent or a chai overly spicy, it can work wonders.

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Bio

Hi, I’m Cameron! I’m a 30-something software engineer currently living in Austin, Texas with my husband and our two pugs, Gobo and Ume. I tend to cycle between my different hobbies, and they include knitting, video games, board games, miniature painting, bento, baking, and – of course – TEA! But really, what I’m best at is collecting hobby related-things… ;)

~ 2021 SIPDOWN CHALLENGE! ~
~ August Sipdowns: 5
~ Total 2021 Sipdowns: 398

I prefer my tea lukewarm or at room temperature and without milk or sugar. I will often sweeten iced tea. I brew Western style, and fluctuate between using mugs or teapots with small cups depending on the season. Occasionally I’ll brew Gongfu style when I’m in the mood. I also use a kyusu for Japanese teas.

I am always up for a swap! Just let me know if you’d like to try something in my cupboard.

Current Subscriptions:
Dessert by Deb
Kyoto Obubu Tea Farms

Tea Preferences:
I enjoy both flavored and unflavored teas in many forms. These days, I drink mostly flavored teas, and I tend to gravitate most toward black, green, and oolong varieties. I do have a special fondness for straight Japanese green teas, however. I also enjoy maté, rooibos, honeybush, and herbal tisanes. I love matcha and drink it often!

Fruit: All of them! My ‘go-to’s tend to be in the red fruits, stonefruit, or citrus spectra. I also really love apple, banana, berry, fig, lychee, melon, pear, and rhubarb flavors. Tropical fruits aren’t among my favorites, but I still enjoy them once in a while – especially passionfruit, mango, and pineapple. I am not generally a fan of coconut in tea, though there are some exceptions.

Dessert: I love creamy vanilla and marshmallow flavors, along with anything in the caramel family such as butterscotch, toffee, or maple. Chocolate is also a favorite, though I’m often disappointed by it in tea. And don’t forget anything buttery, cakey, or cookie-y!

Floral: I’m a little bit more particular in this category. I very much enjoy jasmine, even strong jasmine, along with sakura and chamomile. But I’m not crazy about rose or lavender flavors, and I prefer hibiscus in moderation only.

Spices: I don’t generally find myself drawn to masala chai, but I do enjoy spices combined with other flavors. My favorite spices are the warm ones, especially cinnamon, nutmeg, anise, and cardamom. A bit of heat from black pepper or chili is okay too, as long as it’s not overwhelming! Ginger can be a lovely accent, but I find it difficult to drink as a starring flavor.

Aromatics: I’m obsessed with Earl Grey! I also love cooling flavors such as mint (especially spearmint), pine, juniper, and eucalyptus. I am not a fan of strong rosemary or sage in tea.

Favorite Purveyors:
3 Leaf
Bird & Blend
Dammann Frères
Kusmi
Kyoto Obubu Tea Farms
Lupicia
Taiwan Tea Crafts
TeaVivre
Yunnan Sourcing

Tea Rating Scale:
90-100: Outstanding! Permanent cupboard resident
80-89: Great – a possible staple
70-79: Good, but I wouldn’t buy it
60-69: It’s decent
50-59: Meh… I may or may not have finished the cup
40-49: Ick. Couldn’t finish it.
00-39: Repulsive, I spat it out

I will sometimes refrain from rating a tea if I feel I’m too biased due to my personal dislikes, or if I suspect the sample has been compromised by age.

Cupboard Spreadsheet:
https://docs.google.com/spreadsheets/d/1ZEuKf1-ppR-VXajO4vV39zU1N3zjFJteEPAynqD2yl0/edit?usp=sharing

Location

Austin, Texas

Website

https://www.instagram.com/tea...

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