I keep forgetting I have this one. Brewed it Western style this morning.
Dark, curled dry leaves. Heady smoke aroma, in the mid-treble “range” of scents, is the most noticeable scent, but there’s some forest pine and something slightly sweet.
The smoke seems a little punchier in the wet leaf aroma. Each time I smell the liquor, I get something slightly different: sometimes it’s a little brash, sometimes it’s sweet and deep, like some dark-colored fruit I can’t place.
The smoke rounds out in the taste, although it’s still at the forefront. Still fairly heady, but it has a depth that settles into the mouth. Getting a bit of pine and wood around the edges. Hint of earthiness. Slightly malty? Just a little little bit spicy, which lingers in the aftertaste.
Quite good, and a little more complex than the other smoky teas I’ve had.
Flavors: Earth, Forest Floor, Fruity, Pine, Smoke, Spicy, Sweet, Wood
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How is the strength of the liquor? I have a Wuyi Lapsang Souchong here that is fairly mellow with no bitterness even after 5 minutes of brewing. They use older leaves for the smoked blends.
This one’s about the same, or at least it was today that I brewed it for a relatively short time (per Western-style standards.) I don’t know if it’s quite as mellow as your Wuyi Lapsang Souchong – the smoke gets slightly brash at points – but it’s still fairly smooth. Pretty full flavor.
How is the strength of the liquor? I have a Wuyi Lapsang Souchong here that is fairly mellow with no bitterness even after 5 minutes of brewing. They use older leaves for the smoked blends.
This one’s about the same, or at least it was today that I brewed it for a relatively short time (per Western-style standards.) I don’t know if it’s quite as mellow as your Wuyi Lapsang Souchong – the smoke gets slightly brash at points – but it’s still fairly smooth. Pretty full flavor.