Lapsangs have a predisposition to fishy odor. This one is true to form; in the bag, there’s definitely a pescetatious* smell. I’m a New Yorker with hard-earned Jew cred, which involved its fair share of lox and cream cheese. As a result, I can get into the mood for this tea, but if you don’t like fish, then this ain’t the brew for you. If you’re brave and try it anyway, you’ll be relieved to find that it loses most of that aroma once steeped, getting more into the coppery zone, and subsequent infusions rub it out altogether.
As far as taste goes, well, first impression is that even if the smell is muffled, we’re back to the fish. Really heavily smoked fish. Lapsangs take a certain finesse to prepare in such a way that the first infusion is pure smokey goodness without the salty friend, and this particular cup didn’t reach that ideal state. (Experienced lapsang and pu-erh drinkers, you have my envy and admiration.) But back to the tea: gotta say, it really sits in your mouth trying to convince you that it’s a piece of salmon. Want to talk about mouthfeel? Full review here: http://snooteablog.com/2013/05/25/snooty-tea-review-teavivre/