To be fair, I think this Spring 2015 is a really excellent Lapsang Souchong. No bitterness when brewed at 195˚F for 15 seconds. It smells and tastes like a really fine whiskey, with strong woody and smoky notes and would be great for a snowy winter’s night by the fire.
But I’m just not a whiskey person or a Lapsang Souchong person. This tea has no sweetness or fruit or florals or any other flavours I like, just the overpowering woody smoke scent. The only way I can see myself drinking this regularly is as a pairing with savoury foods, e.g. with a gourmet cheese platter, or with a meat entree. Or even try adding milk to it. Will update after trying those.
Flavors: Oak, Smoke, Whiskey