Laoshan Black

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Cocoa, Dark Chocolate, Graham, Honey, Oak wood, Malt, Nutty, Burnt Sugar, Cacao, Dark Bittersweet, Stewed Fruits, Cream, Black Currant, Cherry, Chocolate, Baked Bread, Coffee, Graham Cracker, Grain, Sweet Potatoes, Molasses, Toasted, Earth, Sweet, Brown Sugar, Caramel, Cinnamon, Dill, Roasted Barley, Roasted nuts, Nuts, Chestnut, Burnt, Toast, Brown Toast, Roasted, Toasty, Cannabis, Hops, Wood, Coconut, Creamy, Toasted Rice, Raisins, Soybean, Butterscotch, Custard, Vanilla, Walnut, Fruity, Smooth
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Loose Leaf
Caffeine
Not available
Certification
Fair Trade, Organic
Edit tea info Last updated by Patrick Berkeley
Average preparation
205 °F / 96 °C 2 min, 45 sec 5 g 9 oz / 278 ml

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799 Tasting Notes View all

From Verdant Tea

This is one of the pioneer black teas from Laoshan. The village only started experimenting with making black tea out of their uniquely bean-like green tea a year or two ago.

Early steepings are remarkably smooth and creamy, reminiscent of a floral Big Red Robe in their creamy and luscious texture and heady orchid floral notes. The signature chocolate and barley flavor is more muted to balance with the subtleties of the texture. The best way to describe the sensation of drinking this tea is that of handmade butter caramels melting on your tongue.

Later steepings see a shift towards fruity raw cacao flavor, and strong Madagascar vanilla bean. The barley notes remind us of our time in a Tibetan village on a high plateau watching the barley harvest and breathing in the smell of the roasting grains over a wood fire. The aftertaste remains extraordinarily thick, like homemade whipped cream. Mr. and Mrs. He, who cultivate this incredible tea on their small farm in Laoshan Village have outdone themselves with this precious spring harvest.

Region: He family farm, Laoshan Village, Shandong

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799 Tasting Notes

86
101 tasting notes

My first ever Chinese black tea….mmm. I won’t try to describe it because I don’t have enough experience with them and everyone else’s description here is so good! If this is what Chinese blacks are like I am going to have to try more :)

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100
20 tasting notes

A remarkable tea for only two years in the making.
Dark chocolate and tobacco are the main notes of the large, twisted leaves in the bag. It was hard to believe how chocolatey the reviews were, but they were dead on right.
I was going to wait until autumn to order, but with a mid-May frost in the offing I was glad I didn’t. As stated by Angrboda, the steeped tea is more milky in taste, rather like a cocoa than dark chocolate, with absolutely no bitterness to it. There are vegetal/ grain/ tobacco notes to it to, giving it’s ‘nose’ great depth. I’ve recently come to the blacks after many years of greens and whites and I’m bowled over by the flavor depth here. If you’ve only experienced black tea in the bag. Fasten your seat belts and be prepared for your world to be rocked!

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92
1 tasting notes

Smells strongly of dark chocolate. Leaves an aftertaste of chocolate as well. Very nice. Re-steeps well.

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

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93
13 tasting notes

This tea tastes just like the no longer me safe brownies (Foods by George), I used to get. Chocolatey, malty, creamy, and a hint of something bright.

Preparation
Boiling 3 min, 0 sec

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69
2 tasting notes

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80
20 tasting notes

NOTE: I have the Autumn Laoshan Black.

I think I’ve steeped this one a bit too long. The taste was somewhat bitter, though not unpleasant. It tastes bark-ish and smells familiar, yet I cannot quite pin down exactly what familiar thing it smells like.

Will rate after a few more infusions.

Infusion 2: much more pleasant. It tastes more like an Oolong this time (to me), and is very malty. The aftertaste is, as others have said, honey-like. This is a very smooth tea.

Preparation
205 °F / 96 °C 3 min, 0 sec

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95
489 tasting notes

My breakfast tea. Oh, this smells so nice. I get a lovely scent of chocolate. There is a bit of graham cracker in the flavour. And it’s a bit on the sweet side. Overall, very good. Glad I decided to try it today. Having another cup while playing some Harvest Moon.

Flavors: Cocoa, Dark Chocolate, Graham, Honey

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61 tasting notes

I didn’t want to admit it. I really didn’t.

It still tastes like wholemeal bread, subtly touched with molasses. And on subsequent sips, it is very much like taking bites of raw, earthy sweet potato. So there’s that. However, the most dominant note I’m scenting is cannabis, and it’s sinking my love, and sinking it fast.

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80
28 tasting notes

Huh. So I just got my 5 for $5 Verdant Tea sampler in the mail and decided to try this first. This is good, and maybe it’s because I’m not as sophisticated a tea drinker as most of you, but… I’m not really blown away by it the way I expected to be after reading your reviews. It’s nice, and definitely not at all bitter. I’m on the 3rd steep, and I do think it’s improving as I go. I followed the Verdant Tea directions for brewing, starting out at just 30 seconds. I’ve quickly shifted to 90 seconds, and it’s an improvement. I thought it was too weak after the first steep, but it’s much better now. I also added a small amount of rock sugar — it’s not crucial, but it rounds out the flavor a bit for me. I think I’d appreciate this more if I were eating it with spicy foods — it’s very, very much like the black tea we would be served at a Chinese restaurant my family frequented when I was a child, but I haven’t had anything like it since. Maybe that’s why I’m feeling like I need something savory and spicy with it rather than the sweet breakfast I’m eating. eat I’ve got 4 g. left, so I’ll try to leave a better note next time I try it.

Also… I’m using unfiltered water. Actually… I’m doing that in general because I have very good tap water. Maybe the flavors of this are subtle enough that unfiltered water really would make a significant difference. It’s definitely not as strong as most of the teas I like, but it’s… I can tell it’s very good quality as you all say. Just maybe not my favorite type of tea.

But after this tasting… The tea’s good, but I’m unlikely to pay a premium to try it again after this.

Flavors: Cocoa, Malt, Nutty

Preparation
205 °F / 96 °C 1 min, 30 sec 2 g 6 OZ / 177 ML

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99 tasting notes

(Autmn Plucking)
This is a tea that I am quite familiar with so I felt comfortable brewing more casually. Feeling lazy so threw in a my hong cha yixing. It been a while so I almost forgot what this tea tasted like so after a little anticipation of rinsing the vessel I threw in the leaves. The warmed pot gave off a wonderful smell, started off burnt sugar to the next huff smelling bitter cacao to the final whiffs turning into fruity dark stewed fruits. With all autumn teas it was more bark than bite and I hate a tease.

{side note}I have been using spring water for about a week now and really started to notice it brought out a lot of fruity sweeter qualities in teas and less bitterness, I am starting to miss a pleasantly bitter taste.

This tea was no different every steeping rather than the caramel toasty chocolately tastes I remember and just smelled from the leaves all I got was fruitiness. Im still pretty confident my yixing having a low pitch will take a while to season properly and as a result is a flavor sucker. I only got 2-3 good brew out of it strangely enough and couldnt get much out of it body wise, although I am impressed with the quality of tea/processing I don’t think I had any tea scum(white bubbles during a rinse) on any steepings which is rare for chinese teas especially hong cha.

Almost done with my sample bag before I reach the bottom I will take my time to throw it in a gaiwan and test out my yixing flavor sucker theory.

Flavors: Burnt Sugar, Cacao, Dark Bittersweet, Stewed Fruits

Preparation
Boiling 0 min, 15 sec 9 g 6 OZ / 165 ML

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