Accidentally oversteeped this one a bit – got distracted finishing up my “chai” review from last night – and I’m hoping it doesn’t bring in too many tannic notes due to the assam.
This definitely has the smoke I was lacking in my last cup. The assam/ceylon provides a bit of body in behind the lapsang souchong so that it fills your mouth and leaves the smoke as a lingering flavor at the back of your palate.
It’s like it took my breakfast tea and waved it over a peat fire to warm it up…I’m really into this. I can’t help but think a little milk might help to balance it, so in the name of science, I’m going to go experiment.
I wasn’t sure how it was going to work out, but milk really does something to this tea that I find quite pleasant – it mellows it out further so you can pick up the rounded notes of the black teas without dulling down the smoky bits at the end.
This…may not be a daily drinker, but it might’ve just earned a place in my cabinet.