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“Backlog. I drank this once this week, but when I went for the tin today, it was empty. I’m guessing he really loved this one!” Read full tasting note
“I’ve been wanting to try a Lapsang Souchong for a while now and now I’m finally doing it. The leaf smells like liquid smoke and makes me think of bacon. It doesn’t really smell like something...” Read full tasting note
Lapsang souchong is a black tea originally from the Mount Wuyi area in the Fujian province of China. The tea leaves have been withered over pine or cedar fires, pan-fired, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a smoky, robust tea with an overriding scent and flavor of wood smoke, which dominates the flavor of the black tea itself.
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I’ve been wanting to try a Lapsang Souchong for a while now and now I’m finally doing it. The leaf smells like liquid smoke and makes me think of bacon. It doesn’t really smell like something that could make pleasant tea, but I did end up enjoying it. I brewed for roughly 3 minutes rather than the packaging-recommended 4-5 because I was worried that the taste may get too overpowering, but it is not overly strong at all. The flavors I smelled on the leaf are still there, but much more subdued and quite pleasant. The smokiness has an almost sweet aspect to it that makes me eager to go steep another cup.
Flavors: Campfire, Smoke
