Joseph Wesley Black Tea

I’m confused. The flavour profile reminds me of Darjeeling, very much so, and not at all of Assam. But the label says Assam… Hmmm.
Mind you, it was a superb cup. Crisp and light, with just the right hint of that white tea flavour I love in a good Darj!

This was a pleasant cup. I quite enjoyed it. A little smokey, a touch of hay, and a nice coppery background with a bare hint of malt and astringency.
Perfect for sipping on while I study for my exam on Friday!

Thanks for the sample Joseph Wesley!!

This has lost all the smokiness. Sadness. I actually suspect that I received another tea, as it was never quite like the original sample I had. Still very tasty of course

I tried this cold brewed. Tasty, but nothing surprising. It lost all smokiness. Not that this batch had much to it. First time around, my sample was so complex you could write stories about it. This batch is much simpler. Barely any smoke or layers to it. Still damn good tea though. Even cold brewed.

Thank you for the free sample Joseph Wesley! This is lovely, truly!!
I am usually on the fence with Chinese black teas, but this, well this is delicious. Definitely getting a cigar association as the Snooty Tea Person pointed out below, but like s/he said, not a strong one. Mild and pleasant!
Beyond that there is a sparkling element that I find with really good teas. Is that mineral, is that what that taste is? Hmmm.
It has some depth to it, and LOTS of complexity. I’m getting Barley, a tiny bit of hay, and a big wallop of cacao right before the end of my sip. The aftertaste is of barley as well.
Now, I know this is damn good tea because every time I take a sip, it’s like reading that book you just can’t put down, I want more more!! but then, I really need to savour this as well… so I’m taking really tiny sips in hopes that I can fool myself into thinking that it will last longer that way.

The dry smell packed with Keemum Congfu is a whoa of saltiness. This is one of those teas that actually makes you think of meat–charred, but deliciously so. All that smoke produces the effect of the well-done-est burger you’ve ever had in your life. In the cup, it quiets down a bunch, like you’re getting the roasted veggies that came along as a side dish: caramelized carrots and sweet ‘tater fries.

Once you sip that first infusion, however, it becomes clear that this isn’t a stand-in for Five Guys. The deep amber liquor contains a smooth mouthfeel that could be rather conspiratorial–a mischievous wink and a nudge from… Full review here: http://snooteablog.com/2013/11/09/snooty-tea-review-joseph-wesley-black-tea-round-2/

For our Dian Hong Congfu, the dry leaves greet you with a smell of sulfurous dried peaches, the ones you bought last summer and left forgotten in the back of your pantry until now. They’re still edible, but you might not want to serve them to anyone else–just in case. Once steeped, the hot water resusci-tea-tes the fruity scent and your peaches get a bit more lively. Happy zombie peaches.

The first infusion is a sweet golden cup to go along with your newly revived fruit basket. It hardly needs sweetener or milk, because that peach just… Full review here: http://snooteablog.com/2013/11/09/snooty-tea-review-joseph-wesley-black-tea-round-2/

The dry smell of Bai Lin Congfu is heavy on the dust. Strangely though, it’s a clean sort of dust–the kind you’d find at a well-run bakery. In the cup, this quiets down a lot, bringing you more of the saccharine fruit notes to come.

Our first infusion, all dressed up in a amber-red liquor, brings us Honey Nut Cheerios. This is all well and good, unless… Full review here: http://snooteablog.com/2013/11/09/snooty-tea-review-joseph-wesley-black-tea-round-2/

Joseph Wesley’s Lapsang Souchon blows heavy smoke in your face upon first whiff of the dry leaves. Not quite as heavy as if you’re standing next to Grandpa Joe and his massive Cuban cigar; this is when he’s stepped out to the bathroom and left his jacket behind, which you put on so that, just for a moment, you can feel like the Old Spice guy.

And yet, once in the cup, this baby comes out as light as you please–we go from Old Spice to Posh Spice, all grown up and nestled in the arms of David Beckham. The liquor is tarnished gold, like a pale ale, and the aroma gives you nothing but… Full review here: http://snooteablog.com/2013/11/05/snooty-tea-review-joseph-wesley-black-tea-round-1/

The Classic Chinese doesn’t just smell “classic” when dry. Book fiends will get lost with their noses in it, with the leaves’ aroma of ancient dark halls filled with heavy scrolls; a library from the dawn of storytime. This quiets noticeably in the cup as it transitions into the warm, rich notes we get from our Chinese blacks.

Unlike finicky Darjeelings, go against your first ins-tea-nct and let this one steep for a little longer, and be sure the water is max temperature. A languid 5 minutes will do the both of you good, as you’re rewarded with… Full review here: http://snooteablog.com/2013/11/05/snooty-tea-review-joseph-wesley-black-tea-round-1/