21 Tasting Notes
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.
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.
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.
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.
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.