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My experiment in tasting several black teas is turning out to prove I haven’t got much of a palate to tell the difference. I found this one alright. It improved with a little sugar, and I liked the way it tasted much better once it had cooled drastically, almost to room temperature.

I’m a big lapsang souchong fan and was hoping the whole “famous smoky” thing would enrapture my tastebuds, but I honestly couldn’t taste it at all. May try a longer steep/more leaf to try to bring it out.

12 oz cup, 1 1/2 tsp leaf, 1 tsp sugar.

Preparation
205 °F / 96 °C 4 min, 0 sec

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Author. Geek. NIN fan. ASL student. Tattooed, pierced, and fauxhawked. Knitter. Am most of the letters in LGBTQI. Cat person. Learning to live with disabilities. Really, really, really into tea.

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