Thought this would be interesting to try, though I don’t have experience with alcohol so if there’s related notes I will probably be unable to perceive and describe adequately. Wish I’d picked up the Laoshan Rye and Brownie Batter experimental barrel teas LP did some time back; this was the only one I was able to buy in time.

4.5g, 90 mL gaiwan, Brita filtered tap, boiling.
12s rinse.
dry leaf is alcohol and raisins.
wet leaf has light hint of shou puer smell, but mainly remains alcohol and raisins. let it sit a bit before brewing to open up more.
7s: light taste of raisins (maybe some grape too?) and cherries (agree with TeaDB here, but raisins is dominant for me) linger on tongue. Shou taste is hinted at in the background, but doesn’t stand out
let it sit for a bit again since some chunks remained compact.
10s: much darker in color, though similar in taste. Abiding raisin note. When cooling, tinge of Bulang bitterness pokes through, though fades quickly.
did 2 more steeps before thermosing since it wasn’t changing much. I forgot the leftover of HCH’s LME old tree shou from the day before in the thermos as well since I was traveling. For some reason the combination makes a raisiny drink with a milk chocolate aftertaste. I’m not sure if that’s just the LCT or not though, since I’ve heard that LCT thermos’d can have a milk chocolate-like taste.

TL;DR: If you’ve ever thought “Boy, I sure wish there was a tea that tastes like chocolate raisins!”, I’ve got just the thing for you.

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Just a chronicle of a stranger’s tea journey. Trying to learn!!

As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a fair amount of solid teas out there, and reading mildly subjective reviews from others > very subjective numerical rating that gets skewed by Steepster’s calculating system anyway.



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