I got a Google+ message from Eric:
“What…look…the leaves are HUGE!” with a picture attached showing the Zheng Shan Ziao Zhong Smoked Wuyi Black tea by Verdant (say that 3 times fast!).
I answered back,
“OK Eric, I’ll pick some up as soon as David Duckler makes it available on the Verdant website…”, which I did immediately.
Then, I got sick right after the tea arrived. Bah!
As soon as I was well enough to drive, I picked myself up and off I went with my one ounce of precious tea booty. (I also have a small amount of puerh aged in a brandy barrel from Oregon, a gift from Eric to try that’s amazing…but that’s another story)
This tasting was met with great anticipation by Eric, Joe, Andy, Sam and owner George.
After much swooning over the aroma of the leaves…(a light smoky, sweetness)…Joe deftly worked gongfu magic, pouring amber liquor into many tiny tasting cups.
The wet leaves smelled like bbq that had been marinated in a rich jammy Paso Robles Zinfindel. The scent was floral…right in the middle of all that meaty, sour ripeness.
Eric tasted the tea first.
“Ah, this is what a lapsang should taste like when it’s done right. It’s what I’ve heard about but never tasted. I could drink this every day!”
I took my time…and a sip.
Light smoke, almost not there but salty next to sweet vanilla (Eric said that’s from the pine) and camphor. Floral aroma and very light smoke. Smooth. Layered and complex. Cocoa…
I don’t think one tasting can honor such a tea, time is needed.
Everyone raved…yes…raved about the tea.
The smoked tea’s most of us are used to drinking are far different from a superior craft tea such as this one.
My highest rating goes to this Lapsang Souchong.
In my opinion it is the example…the standard, of what a smoked tea should and can be.