“Well, I like this one better than Watermelon Lime Slushie, for sure. The flavouring is great – creamy strawberry with a hint of tartness. I’m sure it was once stronger, but it’s still pretty...” Read full tasting note
“Full disclosure, I totally forgot to rinse this. I finished off my sample now mainly because I still had Ruby Pie in my head and wanted to compare the two. I definitely prefer this one, and I do...” Read full tasting note
“Tried this again just to see and yep, same deal. Sadly there isn’t much left in my sample so this is an almost sipdown, with enough left to fill a teeny cup. I think the major problem here is that...” Read full tasting note
“Nichole, thank you for giving me another glimpse of Butiki! So, I’m not rating this one because it’s a really old sample, and I don’t think it tastes the same as it used to. I totally understand...” Read full tasting note
Our Strawberry Rhubarb Cheesecake is a complex treat. The puerh adds a deep earthiness while the creamy cheesecake provides a nice contrast. The strawberry and rhubarb merge well with the creamy earthiness. Adding a little bit of sugar will make the strawberry rhubarb cheesecake flavor pop for a decadent dessert. Please rinse this puerh prior to steeping.
Ingredients: 1989 Suncha Blend (Chinese Puerh Tea), Freeze-Dried Strawberries, Safflower, Organic Natural Flavors (vegan)
Recommended Brew Time: 3 minutes
Recommended Amount: 2 level teaspoons of tea for 8oz of water
Recommended Temperature: 212 F (boiling)
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