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21 Tasting Notes

42

First things first. I really like LS. I like most, if not all, varieties of LS.
This was my first venture into the Formosan variety. It turns out there was a reason LS did not originate from the Formosan region. Tastes cheap whether steeped short or long. Will try another Formosan variety (TT72) to see if it’s just my palate – that is averse to Formosa teas or TT70 is really bad.

Preparation
205 °F / 96 °C 4 min, 15 sec

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81

Lovely, subtle jasmine scent if you’re into that sort of thing. Steeps to a golden pale hue if held for more than four minutes. Not astringent, I think it would also make a good iced tea as well.
I cannot compare it to ZJ90 off the top my head since I cannot recall ZJ90 clearly. Highly recommended for jasmine lovers.

Preparation
195 °F / 90 °C 4 min, 0 sec

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70

Mistakenly over-poured two full teaspoons, hence the “rabbit blood” (as they say in Turkish) red of the steeped tea. Anyways, this smells like wafery chocolate-ish when steeped, which is not overly sweet smelling. Smell mixes nice with the astringent quality of the Ceylon. Will try with a smaller spoon next time.

Preparation
205 °F / 96 °C 3 min, 45 sec

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Hardly qualifies as LS for those in need of smokiness. Very light liquor when steeped, could not detect any subtle flavours that would make me purchase another bag.

Preparation
205 °F / 96 °C 5 min, 0 sec

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61

Dry leaves have a strong flavor but somehow it does not translate into the steeped tea in any meaningful way. Rather bland for my tastebuds – and this is coming from a Ceylon fan.

Preparation
205 °F / 96 °C 5 min, 0 sec

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62

This has woody notes all over – from the first smell of the dry leaves to the steeped tea. The leaves seem pretty all curled up inside, but they did not fully open when steeped in hot water. Will try next time with boiling water.
Perhaps my palate is not well trained yet – but I could not detect any memorable quality to this tea. Not bad, certainly, but I think it could be better as part of a blend.

Preparation
200 °F / 93 °C 5 min, 0 sec

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72

the smell of dry leaves have a peppery undertone, which becomes more evident when contrasted with Wendell’s China Keemun – which happened to be sitting side by side with MTB at the time.

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72

perhaps the best way to define this would be “comfort tea” – snuggly, not overpowering or jittery, a good round-the-clock tea.

Preparation
200 °F / 93 °C 4 min, 45 sec

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64

This is the first Keemun I have tasted from my sample stash from Upton. The dry leaves smell good – like it would brew into a dark, rich red and not earthy at all. However, when brewed it turns into a goldenish liquid with red undertones and somewhat an earthy taste. I did not get a chocolate-y flavour at all.
Not particularly memorable but perhaps mixing it with some Ceylon could be nice.

Preparation
Boiling 4 min, 0 sec

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46
drank Lapsang Souchong by Adagio Teas
21 tasting notes

For me, Adagio’s LS lacks character. The tea behind all the hoola boola (i.e., the lovely smell of smoky pines) is bland, bland, bland. I have tasted many fine LS’s from other companies and unfortunately this LS has failed in my book.

Preparation
205 °F / 96 °C 5 min, 0 sec

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Profile

Bio

obsessive tea drinker since third grade. (perhaps slightly anemic as a result)

lapsang souchong fan.

i like my black tea plain – no milk, no honey, no anything else. (ok, maybe a tiny slice of lemon)

i LOVE blending teas.

Location

Istanbul

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