cteresa

Perhaps you’re used to more tarry tasting LS than me. I’ve had Twinings a few times, and I think that’s the one we get when we’re in the UK as well, although I’m not super-certain, but that struck me as harsher than this. I prefer the balance between smoke and sweet that this one has, although, like you, the first time I noticed that sweet note, I was totally confused because I had never encountered that in an LS before.

The Mariage Freres is also sort of sweet. I think even the Twinings can lean to being sweet (though it is less noticeable because you got the smoke). LS is pretty special IMO, if I understand correctly they pick the leaves at special stage and size (supposedly lower in caffeine) and the smoke treatment is also different. I do love my LS.

I do like the smoke, and like to feel the smoke in the taste, not just the nose. I am not sure I would call it tar, maybe it is the right word in English, but when i think of the word tar I think of the stuff they put in roads or in boat bottoms, which is not quite the note I smell. Or I guess, maybe a cigarretty smell. Smoke, pine smoke, or other wood smokes is different, you know? It does not smell like tar or even cigarettes to me, smoke can smell sort of clean and sharp. I love the smell of the Mariage Freres, it smells like wood smoke, but this sort of wood from this sort of oak trees from the south of Portugal (yeah, it smells different!)!

I have to admit I’ve never really understood the word ‘tarry’ in this connection either, but I’ve seen vendors use it a lot for those extra smoky sorts of LS. Maybe it’s just because it sounds better than ‘charcoal-y’. (What with being a real word and all…)

It might be code word for cigarette-y? ;) I heard LS can be very popular with ex-smokers. I don´t smoke and really do not like cigarette smoke, but I do love these wood fire in Alentejo (South of Portugal) type of smokes, it can smell quite pure and sharp to me. It´s not a charcoaley type at all!

And seriously, thanks again for this tea, i am not quite sure what to make of it just yet, it´s like a really tough dude which turns out to be way sensitive!

I still got tons of it, I am going to enjoy looking for what is the elusive flavour and if different steeps can bring out other aspects. Thank you!