88

The first thing I noticed when I was steeping the tea was a bold, smoky scent. I was reminded of lapsang souchong, as the tiny black leaves also brewed up very dark, very quickly.

The flavor, however, was less smoky than I expected. Which is good, because smokiness is something I’m still adjusting to. Anyway, it’s a strong, hearty tea that would go great with breakfast. There is no harsh aftertaste at all, just a sort of rounded maltiness and woodsmoke taste.

This would be a good segue tea between plain blacks and lapsang, I believe. And I also think a slightly longer steep time is in order. I’d like to taste what this tea is like when it’s stronger. So, next time…

Preparation
195 °F / 90 °C 2 min, 45 sec
Jim Marks

There is a huge spectrum for lapsang teas. Some really are like drinking bacon, and some are nothing like that at all.

A personal favorite of mine is the “black dragon” from Upton. Not at all “meaty” or like standing downwind of a campfire.

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Jim Marks

There is a huge spectrum for lapsang teas. Some really are like drinking bacon, and some are nothing like that at all.

A personal favorite of mine is the “black dragon” from Upton. Not at all “meaty” or like standing downwind of a campfire.

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Quiet, strange, and in love with the world of tea. Living just outside of Atlanta. Cat lover, electronic music geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

After 10 years on Steepster, I have given up. The lack of maintenance, updates, and mobile compatibility have finally discouraged me. I still use my Cupboard and add teas to the database, but I won’t be logging teas anymore.

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