Home made blends! My first time taking this step, and I started with the two most opposite teas on my shelf. This Lapsang Souchong and the light, woodsy, nutty, white Organic Shou Mei, both from Red Blossom Tea Compeny. Let’s see how this goes:
I used mostly Shou Mei leaves, about 2.5 (maybe close to 3) tablespoons of it to only one teaspoon of the much more potent Lapsang Souchong. I figured that might give me a decent balance, especially with the short 1 minute steep time of the white Shou Mei, instead of the 2 minute + time of the black Lapsang Souchong.
Now to dig in:
The aroma right off the bat is dominated by the smoky, campfire Lapsang. It’s not as in you face as when I brew the Lapsang alone, and it does have that light, almost airy smell of the Shou Mei.
First sip is all Lapsang. It is a nice flavor though, it’s s much more subdued and light compared to a cup full of Lapsang leaves. The first taste is all Lapsang, and it dominates the pallet, but I can certainly taste and feel the lightness of the Shou Mei, followed by that woody, earthy, nutty taste. I would like to have a bit more of that in the balance, so next time I will probably cut down the Lapsang leaves to 1/2 or even 1/4 teaspoon. It’s that potent.
I think, in the end, what I have done is actually make a REALLY good Lapsang Souchong by giving it a light white tea base. I’ll certainly be mixing these again.
