The dry leaf smells smoky and rich with a note of tarry sweetness. It’s more of a glazed ham than the smoked brisket I associate with other lapsang souchongs. Oddly enough, post-steeping I’m getting a chocolate scent under the smoke as well as a sweet fairly fruity smell.
Ha! It’s nice outside so we’ve opened the office door and my coworker just made a comment that it smells like someone is burning brush nearby. Nope, that’s my tea.
The taste is lovely – rich, smoky and silky with hints sweet. The smoke flavor is strong but nicely balanced with the flavor of the smooth, faintly sweetish tea (though I can no longer pick out the chocolaty and fruity aspects I got from the smell). There is no heavy tar note to this though I imagine one might show up if steeped extra long. Anyway, I’m not quite sure how this tea does it, but it manages to be both almost decadently rich and not too heavy. Quite a tasty little number! Thanks Angrboda!