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Black Tea by Camellia Sinensis
Fragrant, woodsy, with notes of licorice, this Chinese black tea also has clear and comforting smoky accents. Additionally, this tea is often used when cooking reductions and gravlax
Quantity of leaf / 250ml of water 1 tea spoon
Infusion Time 3-4 minutes
Infusion temperature 95 °C
I absolutely love this particular Lapsang Souchong. With some others I’ve tried, I don’t get the same strong flavor unless I add extra tea or steep it for at least 6 minutes.
Such a strong smoky and malty flavor. Not normally the sort of thing I drink in the summer, because it has so much “warmth”. It always reminds me of camp fires, which is a comforting thought in the winter. It’s my favorite tea, so even in the summer I don’t go a week without at least one cup. :)
I forgot to log this one yesterday.
MUCH stronger smoke flavor than my beloved “Black Dragon” from Upton Teas, but manages to avoid the pork rinds/bacon flavor that many of the stronger lapsangs develop.
This is a solid choice for people who like a very smokey tea. I would recommend it for blending, but it isn’t exactly cheap.
I love the smell as it reminds me of smoked fish I used to enjoy back when I was a kid and thus not vegetarian. This tea for me is a grown up trip down memory lane.
