“i think that’s 3 for 3 on this tea. Not good. Christina saved this for me to try. it’s like…it’s flat. or something. the very very very start of the sip is chocolatey and gets your hope up, and...” Read full tasting note
“So, I was about to start writing this, then glanced down to see what Ubacat’s review was going to be like, since she sent me this in a swap. She didn’t like it. In fact, she positively hated it....” Read full tasting note
“This tea was horrible. Over smoked and even though I could smell chocolate in the dry leaf I couldn’t pick it up in the brewed. I did a second brewing just to see if the chocolate notes would...” Read full tasting note
This production lot was grown at high elevation in the Wuyi Mountains of Fujian Province. It was not blended with lesser teas from other regions as is the custom. These plants are older and more care is taken with the smoking process. This results in a tea that is far more subtle and refined than most. Some call this the origin of red tea, or black as it’s known in the west. The leaves are first withered over fire and rolled, then lightly smoked in bamboo trays over a wood fire.
The flavor is very assertive and appeals to those looking for a bold cup of tea. In recent years, Lapsang-Souchong has begun to grow in popularity and has become the favorite tea of many who also appreciate single-malt Scotch whisky and fine cigars. It was once known as a man’s tea but more and more women are drinking it as well. You may also wish to try adding a pinch of Lapsang-Souchong to a cup of English Breakfast blend to add a whole new layer of flavor notes to savor.
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