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89

I have to fall in with the general consensus here – this reminds me of a Bohea. But it does differ in some important ways, too, at least from the two(ish?) Bohea I’ve had.

It smells smoky and a bit bacony while brewing but once it is in my cup, there’s an unexpected but interesting added smell that I can’t quite place. It’s not as rich and velvety smelling as the Bohea I’ve had and a lot of it is due to that extra something – something almost lemon or citrusy?

The taste is very similar to the smell – it’s surprisingly light and bright tasting because of that extra not-quite-lemon flavor. The not-lemon flavor leads each sip followed by smoke and perhaps a hint of cocoa. It’s different from most smokies I’ve had and quite tasty.

As I kept sipping, that not-lemon flavor seemed to gel in my mind as a more figgy or plum taste, reminding me of a softer Yunnan or perhaps a Fujian black. The overall smoke is lighter in intensity than most smokies and doesn’t feel as velvety or thick because of the light fruitiness. That lack of thickness is actually nice in that it lets this tea be a smoky tea for a different mood. Sometimes I’m just not in the mood for a heavy, rich feeling Bohea or a powerful and strong Lapsang. This gives the smokiness but with a light fruity sweetness that makes it not your typical heavy cup of smoke. Perhaps its more of a summer/hot weather smoky tea? Quite enjoyable!

Much thanks to sophistre for the share!

Preparation
205 °F / 96 °C 3 min, 0 sec
Thomas Smith

This is a true Lapsang Souchong Bohea.

Auggy

Good to know – and makes sense that it would remind me of Bohea if it is Bohea! :) It threw me a bit because even compared to Tao of Tea’s Bohea (which is a true Bohea, I think you previously said?) it’s a lot fruitier and softer.

Only slightly related question for you: You seem to know a lot about good quality smoky teas. Have any suggestions of some must try teas?

Thomas Smith

Well, my first suggestion would be to just keep trying the many incarnations of Zheng Shan Xiao Zhong and other Wu Yi red teas. Seems a lot of retailers are starting to market it under names other than Lapsang to distance themselves from unfavorable overly-smoky experiences folks may have had. I’m enjoying reading your reviews on Wu Yi red teas!
I wasn’t brave enough to try Lapsangs after being stung by a liquid smoke version until I got into more traditional oolongs, which are from the same area and have that smoky impression. A Keemun-like preparation of Da Hong Pao cultivar under the name Imperial Red (a name that I’ve also seen tacked onto Keemuns, Yunnan reds, and Sichuan reds) got me looking at Wu Yi reds – and Fujian reds in general – in a different light.

Auggy

Thanks! I suppose I should really pay more attention to the Chinese names of the teas and just try lots and lots of Zheng Shan Xiao Zhong (instead of depending on the “Bohea” or “Lapsang” labels). I just love the smoky teas! :)

Thomas Smith

Exactly – just search out any red teas you can find from the Wu Yi mountains in Fujian and you should be set. Just look out for that liquid smoke junk.

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Comments

Thomas Smith

This is a true Lapsang Souchong Bohea.

Auggy

Good to know – and makes sense that it would remind me of Bohea if it is Bohea! :) It threw me a bit because even compared to Tao of Tea’s Bohea (which is a true Bohea, I think you previously said?) it’s a lot fruitier and softer.

Only slightly related question for you: You seem to know a lot about good quality smoky teas. Have any suggestions of some must try teas?

Thomas Smith

Well, my first suggestion would be to just keep trying the many incarnations of Zheng Shan Xiao Zhong and other Wu Yi red teas. Seems a lot of retailers are starting to market it under names other than Lapsang to distance themselves from unfavorable overly-smoky experiences folks may have had. I’m enjoying reading your reviews on Wu Yi red teas!
I wasn’t brave enough to try Lapsangs after being stung by a liquid smoke version until I got into more traditional oolongs, which are from the same area and have that smoky impression. A Keemun-like preparation of Da Hong Pao cultivar under the name Imperial Red (a name that I’ve also seen tacked onto Keemuns, Yunnan reds, and Sichuan reds) got me looking at Wu Yi reds – and Fujian reds in general – in a different light.

Auggy

Thanks! I suppose I should really pay more attention to the Chinese names of the teas and just try lots and lots of Zheng Shan Xiao Zhong (instead of depending on the “Bohea” or “Lapsang” labels). I just love the smoky teas! :)

Thomas Smith

Exactly – just search out any red teas you can find from the Wu Yi mountains in Fujian and you should be set. Just look out for that liquid smoke junk.

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Bio

I’m trying to be a better tea logger and actually post semi-regularly again! I’ve let my tea tasting senses become too complacent – it’s time for some focused and attentive tea drinking!

Sometimes my notices for PMs and such have been questionable. Email me at your own risk at aug3zimm at gmail dot com.


1 – 10 – Bleck. Didn’t finish the cup.
11 – 25 – Drinkable. But don’t punish me by making me have it again.
26 – 40 – Meh. Most likely will see if the husband likes it iced.
41 – 60 – Okayish. Maybe one day I’ll kill off what I have in my pantry.
61 – 75 – Decent. I might pick some up if I needed tea.
76 – 85 – Nice. I’d probably buy but wouldn’t hunt it down.
86 – 100 – Yum! I will hunt down the vendor to get this tea!

Not that anyone but me particularly cares, but there it is.

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