Thank you, Angel, for the sample!
Brewed in a ceramic gaiwan, prepared in a gongfu session. No rinse. Steeping times: 15 seconds, 8, 10, 15, 20, 40, 60, 120, 300.
The dry leaf smells mostly of honey with a little bit of malt. After resting in the heated gaiwan bowl, the leaf smells pleasantly of light smoke and caramel. The wet leaf aroma is very different: chocolate and honey are dominant notes, and there is a hint of malt.
The liquor color is a beautiful burned orange. Just lovely in a white fine porcelain cup. Very clear and very clean.
https://www.instagram.com/p/BFwLVLmQNgH/
As expected, this Lapsang Souchong has a full body and flavors which fill the mouth. Unexpectedly, it barely has any smoke – it’s very sweet. The session begins with the first infusion being chocolately, slightly malty, and smooth. There is a dominant smoke in the second infusion, but it disappears completely afterward. Third infusion and onward, the liquor is smoother and sweeter, having notes of chocolate and molasses and honey. The aftertaste lingers for minutes. There is absolutely no malt – a first for me with a chocolate-like hongcha.
https://www.instagram.com/p/BFwLJUkwNvs/
Positively delightful. I enjoyed every drop and every aspect of this tea. Very glad to have this on a beautiful day off from work!
