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Midday tea.

I was light on pretty well everything when brewing this up because I just wanted a light taste of the smoke notes, and nothing assaulting. So, less leaf and less steep time as normal and then on top of that I added milk as well to cut the smoke a bit. And I got my desired affect; this was a weaker/muted smokey flavour with, dare a say it, both anise and wood undertones. So, I did kind of eventually get the licorice flavour CS advertised and which had been missing in previous cups.

I also paired it with some food in addition to my typical song: in this case a poached pear ice cream which was a delicious counterpart to the more savory smoke. Such a light, subtle and soft fruity note was a really good way to juxtapose the smoke notes and make each tiny sip really ‘pop’ in a memorable way.

As for my song pairing…

I really love pairing smoky teas with slower, sadder music because something about teas with strong smoke notes is really reflective and nostalgic to me. So, immediately I thought of the album ‘Hospice’ by The Antlers. Honestly, you could probably pick any song from this album and it would work well. It’s a beautiful ‘story telling’/concept album filled to the brim with sad, reflective songs.

This one was the standout though: https://www.youtube.com/watch?v=egsSN31uAFk

It’s just filled with so much pain, and anger. I don’t know why, but relating to it and connecting to it through the tea I’m drinking is almost therapeutic in a way. I find the whole experience really puts me in both an introspective mood and a relaxed one.

Rasseru

Rui A swapped me some tea & he gave me some unsmoked lapsang souchong. I really liked it – was lovely & smooth

MrQuackers

Unsmoked Lapsang Souchong would be milder. The leaves are later harvest and larger.

Rasseru

yeah the closest I could think of was a mild keemun

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Rasseru

Rui A swapped me some tea & he gave me some unsmoked lapsang souchong. I really liked it – was lovely & smooth

MrQuackers

Unsmoked Lapsang Souchong would be milder. The leaves are later harvest and larger.

Rasseru

yeah the closest I could think of was a mild keemun

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Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket

I also have two real life pets:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler, and a fancy rat named Wasabi.

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

SK, Canada

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