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
