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I really liked this tea. It was nice and malty, and went great with breakfast. I bought this while on vacation, like some of my other Peet’s teas. However, the taste was a little surprising.

I opened the can, and smelled the familiar smokiness of Lapsang Souchong. In stead of finding merely black, smoked tea, I also found golden-silver leaves mixed in. I wondered which teas they were, but the description online and on the tin only described them as “China black teas”. Despite not finding which specific teas were in the blend, I knew that Lapsang Souchong was the base.

I poured the water in the teapot, and let it brew for about 5 minutes. I did notice a different scent than just smokiness. When I tasted it, it reminded me of English Breakfast. Smooth, brisk, and slightly malty. This went really well with the smoky flavor.

The only downside I could find was that there were more stems than I would have liked in my tea. Not too complex, but not very simple either, this tea makes for a wonderful morning cuppa.

Preparation
Boiling 5 min, 0 sec

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Jared Sharp
I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.

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California

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