evening tea because this was all i wanted tonight with a splash of maple syrup. SO. Good. Just the right balance of smoke and deliciousness for me nom nom nom nom nom
“evening tea because this was all i wanted tonight with a splash of maple syrup. SO. Good. Just the right balance of smoke and deliciousness for me nom nom nom nom nom” Read full tasting note
“1 T + 8oz X 3/5 min I still haven’t done a gongfu steepings with this tea yet, & I really should. (Sars, I’m going to buy that damn yixing I wanted for smoky teas now. I blame you....” Read full tasting note
“I got a Google+ message from Eric: "What…look…the leaves are HUGE!" with a picture attached showing the Zheng Shan Ziao Zhong Smoked Wuyi Black tea...” Read full tasting note
“I had to come back just to talk about this tea. I received a small sample in the tea of the month box and I got really excited. Those of you who know my review history know that Upton...” Read full tasting note
Beautifully balanced, delicate and masterfully smoked, this exquisite Lapsang Souchong style smoked Wuyi black tea is one of the finest we’ve ever found. It is crafted with care by the Li family, growing their tea in the Wuyi mountains in Xing Village. The Li family devotes most of their harvest to fine Wuyi oolongs, honing the difficult craft of rolling and roasting, so it’s no wonder the floral and delicate qualities of fine oolong comes through in this Lapsang Souchong. Anyone who enjoys roasted oolong or chocolatey black teas will love this unique offering.
The aroma of the leaf has fresh pine sap and notes frankincense resin from the pine needle smoking process. Intriguingly, a nuanced saltiness comes through to compliment the woody aromas, much like the saltiness of fine Japanese incense. While many Lapsang Souchong teas assault the nose with their intensity, this tea offers a more mature and subtle experience.
The flavor is warm and cozy with chocolate and cream, and it’s aroma evokes a hot cedar sauna or wine-soaked oak barrels, aging in a wine cellar. Fruity dark floral notes shine in the aftertaste as marigold and sumac. These sweet and tart florals are actually strengthened by the light, delicate smokiness of the tea. The pine smoke flavors bring out the signature mineral notes of Wuyi tea, and push forward a beautiful hot chocolate taste that lingers on.
This tea steeps out for many infusions, yielding a refined and clean tea more vaporously musty than smokey, with the sweet and salty kick of brown sugar. We highly recommend trying this tea, as it opens up a whole new way of thinking about smoked teas, and offers a gorgeous perspective on the terroir of the Wuyi mountains.
Company description not available.
Traditional Smoked Zheng Shan Xiao Zhong * Lapsang Souchong Black teaYunnan Sourcing
Zheng Shan Xiao Zhong Organic BlackTao Tea Leaf
Zheng Shan Xiao ZhongRed Leaf Tea
Zheng Shan Xiao ZhongUnknown
Zheng Shan xiao ZhongLuLin Teas
Zheng Shan Xiao ZhongDobra Tea
1 T + 8oz X 3/5 min
I still haven’t done a gongfu steepings with this tea yet, & I really should.
(Sars, I’m going to buy that damn yixing I wanted for smoky teas now. I blame you. hahaha)
Anyway, it’s very tasty, in a pine & brown sugar kind of way, not overly smokey, but delicious. I’m drinking it plain, but I happen to know for a fact that a little Maple syrup turns this one into a wonderful dessert.
I got a Google+ message from Eric:
“What…look…the leaves are HUGE!” with a picture attached showing the Zheng Shan Ziao Zhong Smoked Wuyi Black tea by Verdant (say that 3 times fast!).
I answered back,
“OK Eric, I’ll pick some up as soon as David Duckler makes it available on the Verdant website…”, which I did immediately.
Then, I got sick right after the tea arrived. Bah!
As soon as I was well enough to drive, I picked myself up and off I went with my one ounce of precious tea booty. (I also have a small amount of puerh aged in a brandy barrel from Oregon, a gift from Eric to try that’s amazing…but that’s another story)
This tasting was met with great anticipation by Eric, Joe, Andy, Sam and owner George.
After much swooning over the aroma of the leaves…(a light smoky, sweetness)…Joe deftly worked gongfu magic, pouring amber liquor into many tiny tasting cups.
The wet leaves smelled like bbq that had been marinated in a rich jammy Paso Robles Zinfindel. The scent was floral…right in the middle of all that meaty, sour ripeness.
Eric tasted the tea first.
“Ah, this is what a lapsang should taste like when it’s done right. It’s what I’ve heard about but never tasted. I could drink this every day!”
I took my time…and a sip.
Light smoke, almost not there but salty next to sweet vanilla (Eric said that’s from the pine) and camphor. Floral aroma and very light smoke. Smooth. Layered and complex. Cocoa…
I don’t think one tasting can honor such a tea, time is needed.
Everyone raved…yes…raved about the tea.
The smoked tea’s most of us are used to drinking are far different from a superior craft tea such as this one.
My highest rating goes to this Lapsang Souchong.
In my opinion it is the example…the standard, of what a smoked tea should and can be.
I had to come back just to talk about this tea.
I received a small sample in the tea of the month box and I got really excited. Those of you who know my review history know that Upton Tea’s “black dragon” is one of my “gotta have it on the shelf at all times” daily drinking teas. I rave about black dragon because it is a strong, powerful lapsang that doesn’t make you think of pork rinds or bacon or any other kind of meat product. It isn’t greasy or salty or sharp, or whatever it is that makes a lot of people think of cured meat when they smell it. But, at the end of the day, black dragon is still a very smokey tea.
But this… this tea is a whole other universe.
I opened the sample pack and thought … 4H fair. The smell of feed hay in a hot, close barn. Those pellets you can get from the candy vending machine to feed the animals at a petting zoo.
The wet leaf? Oh man.
The wet leaf is like drinking the zoo. Seriously.
Do you want to feel six years old, with a balloon on your wrist and the sounds of exotic birds in your ears, arguing about whether to go to the monkey house or the big cat exhibit? Drink this tea.
Do you want to remember what it felt like to hug a sheep that hadn’t been shorn in a long, long time? Drink this tea.
I don’t see this tea replacing anyone’s beloved lapsang or caravan tea. It’s too different. It doesn’t fill the same gap in the line-up, I don’t think.
But it is a marvelously transcendent, nuanced, delightful tea. You must try it. You absolutely must, no matter how much you think you don’t like smoked tea. Try this one.
I’m just glad I have a well seasoned lapsang yixing to do this tea justice with.
Another one I was really happy to see in the box. There wasnt much left so my steep parameters were just a guess, but enough for me to sense that this isn’t your average ZSXZ. There are some unusual notes in here. Someone said cedar, yep I’m going with that. Not the ovoverwhelming pine smoke of some, just a subtle hint of smoky forest. There is also some earthiness to it, a hint of cocoa, maybe just a a wee whif of sweet fruit way in the back. I’m really happy that it has other flavors rather than just heavy smoke. I think I would be happy with some of this in my cupboard. :)
Brewed semi-Western style with a glass test tube steeper. Steeping times: 30, 15, 20, 40, 80.
Overall, this a complex ZSXZ. The dry leaf aroma smells like a small, controlled fire that has died out for a few minutes: a gentle smoke, different evergreens and needles burned together. In contrast, the wet leaf aroma is heavy with gray smoke and charred wood. My favorite: The aroma rising from the steeper after I have poured out the liquor is honey-glazed Christmas ham.
The liquor is dark amber in color, clear, and full-bodied. The first infusion resembles inhaling enough smoke that you can taste it and it sticks to your nostrils. A second, shorter steeping – and the subsequent infusions – are still smoky (of course) but much lighter, with a cedar note and cooked meat aftertaste. I could swear I had finished eating BBQ’d pork. Sweeter and sweeter it becomes. A note of maple syrup emerges. The sessions ends with equal smoke and maple syrup.
Backlog from last night – another tea from the GCTTB4
I had 2 steeps of this last night, and there’s still a smidgen of leaf left for others further down the lineup of the box.
The taste of this was actually quite similar to the hei cha I had yesterday morning from Tao Tea Leaf. It was a very earthy sort of flavour, and although I could taste smoke, the smoke was not the predominant flavour.
The second steep was similarly earthy, but I got a hint of sweetness like pine sap or eucalyptus at the back of my mouth.
This was decent, and I know Verdant is one of Steepster’s darlings, but I didn’t ring my bell compared to some of the other teas I’ve tried. It was a nice way to relax and focus in the evening, though.
Tried this tea this morning. It’s such an “out there” tea for me since I normally drink the lighter teas. I did try one lapsang souchong that I enjoyed before so I thought I would give it a try.
I got sweet, smokey, leathery & tobacco. Smokey is good but leathery and tobacco are not flavours I would search for in a tea. However in this case it really worked good together. I did enjoy this tea but wouldn’t add to my cabinet unless it was only sample size.for that odd ball time I would have it.
Smokey incense wafts through living pine. While casually sipping away at warm vanilla cocoa, one strolls through this fertile, pungent evergreen forest, salty sweat on their brow. Yes, I know they are sweating on a slow walk. This individual is clearly out of shape and it’s hot out. Maybe the latter is connected to the smokiness. Who knows (place inquiries with the tea).
So I’m terrible at conveying how easily this tea sweeps me up in daydream and picturesque fancies, but I had to try. It’s a delicious tea, reminiscent Whispering Pine’s indulgent Port.
I know some will find more dirt along the path than chocolate, and may even view the smoke as an indicator of a giant forest fire. For me, it hits all the sweet spots.
Flavors: Cedar, Cinnamon, Cocoa, Cream, Floral, Pine, Smoke, Vanilla
1.5 tsp for 300mL water @95C, steeped four minutes 30 seconds.
Dry leaf smells of rocks, pine, woodsmoke, salt, cream, and something sweet. The smoke does not overpower. Leave are long, dark, and twisted (like my favourite stories).
Wet leaf remains twisted, if less so, and smelling more of minerals than anything else.
Liquor is bronze with some down.
Smoke, yes, but a gentle smoke, with lots of China black tea characteristics coming through. There’s an elusive taste of cream, too. Plenty of sweet mineral notes. I know thi sis a smoked black tea, but it behaves much more like a dark sweet oolong.
This is really frigging good.