The lapsang of puer
Tasted like a good Zheng Shan Xiao Zhong but unfortunately that was about it. It was a pleasant incense not to over powering that just faded with every brew. I don’t like the blanket descriptor of "smoke"for a group of people that a literal kaleidoscope of scents and flavors smoke seem fairly general anything that is combustible can produce smoke a few pleasant while most are not. This was actually a pleasant incense light silky type smoke. That was until I under poured the steeped it about 15 seconds too long then woooah it was like cheech and chongs van I immediately dumped the cup. Lesson learned do flash steepings and maybe even less leaf/water ratio than normal as this tea has quite the split personality. Sorry for the one dimensional review but I wasnt able to focus and enjoy this tea to discover the nuances of it. The leaf on the tail after the smoke had cleared tasted slightly bitter the kind you would get from a raw kale of other greeny or maybe a spice like fennel/anise/licorice.
This tea for me was too strong for me to enjoy casually by itself but I can see it pairing well with food as I have in the past drank lapsang after a meal with a creamy rich dessert and it really worked well. I enjoy whiskey and pipe tobacco but neither in the middle of the day so too this tea would be a maybe once or twice a year change of pace but I wont lose sleep over not buying a fangcha(as with some of pauls other teas).
Hate to be cliche but the similarities are too strong, if you like lapsang you will like this tea of not then don’t bother. I like a good mild lapsang from time to time but in a black tea not a puer and on very rare ocassions.
Flavors: Anise, Smoked
Preparation
People who liked this
Comments
I haven’t tried this yet, but now after reading your review I might put it off for awhile. I like smoky tea but have several already.
I read a lot of people like to leave puer in vessels for extended periods of time(hours or even over night) and this would probably be the only tea I would do that with because it is one note but very infusible. It was a pleasant smoke but as you said I have nice quality smoked blacks already so no need to purchase. This would maybe be a tad better if you were to compare apples and oranges because it is cheaper and more infusible but I drink lapsang so infrequent I probably have enough to last me awhile.
Yes, I would leave it in one of my minerally older Yixing pots to take the edge off overnight.
I like this one, it does have the smoke to it, but I don’t find it is aggressive smoke, but its not subtle either. ‘Old Bear’ seems like the perfect name, it tastes like the essence of a person who love to live in the woods and likes old fashioned filling drinks.
hahah Cheech and Chong’s van….
I haven’t tried this yet, but now after reading your review I might put it off for awhile. I like smoky tea but have several already.
I read a lot of people like to leave puer in vessels for extended periods of time(hours or even over night) and this would probably be the only tea I would do that with because it is one note but very infusible. It was a pleasant smoke but as you said I have nice quality smoked blacks already so no need to purchase. This would maybe be a tad better if you were to compare apples and oranges because it is cheaper and more infusible but I drink lapsang so infrequent I probably have enough to last me awhile.
Yes, I would leave it in one of my minerally older Yixing pots to take the edge off overnight.
I like this one, it does have the smoke to it, but I don’t find it is aggressive smoke, but its not subtle either. ‘Old Bear’ seems like the perfect name, it tastes like the essence of a person who love to live in the woods and likes old fashioned filling drinks.
hahah Cheech and Chong’s van….