Wild Lapsang Souchong 野生小种

My first tea from my first order from WO. Wanted to give it a try for the fall given how well their style of teas pair with fall weather. This was a very nice lapsang and unsmoked. My primary complaint is how subtle the flavor is. If it were just a bit stronger, this would be a winner for me for sure.

Medium-high sweetness. No astringency or bitterness. Lasts 8-10 infusions.

Harvest: April, 2024
Cultivar: Mixed
Location: Tong Mu Guan

(2023 harvest) Wow, this is so pretty. Has a wonderful scent of earth, lemon, bergamot and roast persimmon. Body is brisk but then leads into an extremely malty, creamy satisfying finish.

2022 harvest

Been sipping on this casually at work. It does really well with the cooler-than-boiling water from the dispenser. Sweet, fruity and floral with tangy aftertaste. Mellow — it doesn’t carry the punch of flavor and aromatics of a previous year’s harvest. More oolong than red tea. Still have to try it out gongfu.

I got this Wild Lapsang in Boulder at the Trident cafe. It is definitely up there with the other premium black teas I have tried recently and has a distinctive character of its own. Specifically, it is an incredibly fragrant and floral black tea, at times reminiscent of red jade black teas.

The smell is very deep and complex, I find it hard to describe or compare. There are aromas of tomato vine and various spices and herbs. The taste is well balanced with savoury and bitter flavours complementing the natural sweetness. There are notes of bread crust, pecan skins and rock sugar. Aftertaste is long and very fragrant. The main flavours are those of wood, incence and beeswax. The weakest aspect of this tea is the mouthfeel I think. It’s not bad, but nothing exceptional either.

A really nice black tea in an unusual, very pleasant style. Some of their teas are on the sweeter, fruitier side and this version was like that. Initially it tasted more like fruit in the range of peach than last year’s, which had included more citrus, which transitioned later to a creamy range that reminded me a lot of butterscotch. Some of the flavor range is common to other black teas, a very mild form of malt, and some underlying mineral, but it’s a lighter, sweeter, more refined form of tea than most black tea versions. Other above average unsmoked Lapsang Souchong versions I’ve tried usually taste more like a mild malt, maybe with some sweetness and complexity, but typically not the same level of fruit and overall range as this one. That pretty much covers it but there is more detail here:

http://teaintheancientworld.blogspot.com/2018/05/wuyi-origin-wild-lapsang-souchong.html

For me, black teas need to be outstanding for me to bother with them. I just find other teas more agreeable taste-wise. This was one of those exceptional black teas that has me coming back for more. It’s got that typical malty black tea thing, but there’s so much more going on here. Very nice mouthfeel and feeling in the throat and body. It’s gentle, yet assertive in its uniqueness. Great depth and viscosity as well. The leaves look “wild” – spindly tendrils with a maocha-like appearance.

It’s highly fragrant, both dry and wet leaf – musky floral and sweet forest mist – and not smoky at all (huge plus in my book). This is reflected in the flavor, which has an intriguing character – mellow mineral sweetness with notes of dried cherries, wild flowers, molasses, and moss. This is one of those feel-good teas. Cindy has been sourcing these leaves and processing them herself for a long time. I think it’s this combination that makes this tea extra special. Black tea-lovers should definitely check out Wuyiorigin and try this one.