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Ewa drank Lapsang Souchong by Adagio Teas

382 tasting notes

Inspired by Angrboda’s re-affirmation of her love of smoky teas, I decided I was in the mood for some Lapsang Souchong. I basically HAVE to be in the mood for lapsang souchong or the smokiness just overwhelms me.
Honestly, there was once a time when I did not even like Lapsang Souchong, so sit down, pull up a chair and let Grandma Ewa (yeah, I’m 26, work with me here) and I will tell you the story of how I came to like it: One fine day, I received a black tea sampler and tea press as a present from my brother and I realized that Lapsang Souchong in leaf form is quite tasty if I’m ready for it. The End. Now get grandma some bourbon.

Preparation

Boiling 3 min, 0 sec

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I’m a Pole who grew up in Texas, is currently a graduate student in California studying Japan. How’s THAT for random?

Being Polish, my family has always drunk a lot of tea, and I am no different. I may drink more tea than water. On the other hand, I can’t say that I’m very particular about it; I’m generally pretty careless with steeping times and water temperature and I don’t even have a proper teapot (mostly because the lid broke during the move to California ;_;).

I always drink my tea unsweetened and I only add milk in the case of the most egregiously chai-ish of chais. (not really a big fan of milk in general)

Given that so many of my entries seem to be about my morning tea, I felt I should add something here about me and mornings: I fail at mornings. I fail at them a LOT. Therefore I often also fail at proper tea making in the mornings.

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Santa Barbara

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