My first Lapsang Souchong. Dried leaves smell like a campfire and jerky. Brewed leaves like incense and pine. Liquor smells like an old historic cabin and a hint of bacon. Taste hits the tongue smooth and mellow for a second then there’s the bite. Definitely peaty, like a good tarry scotch and there is a hint of sage (smudge more than culinary). I had the Baker Street blend last night and didn’t taste a single hint of this. May have to add a teaspoon of this to it. As much as I want to try multiple steepings of this and compare to the black dragon, I am getting a major headache from the smoke, my body betrays me. May end up pairing with a buttery or roasty oolong for everyday drinking. (posting this the day after I sampled and took these notes, just want to add that I fell in love with LS Black Dragon today and my notes can be found on its page).