“It has been a very long time since I reviewed this Lapsang Souchong from Happy Lucky’s Teahouse here in Fort Collins. It happens to be a tea that I’ve sent to England, Canada and all over the...” Read full tasting note
“Here’s another sample from Bonnie and a Thank You for another good Lapsang. I think I like this Lapsang using these times and temps, and doubt if I will ever use boiling water. I also used 1+ tsp...” Read full tasting note
“This sample was generously provided to me by Bonnie (still haven’t figured out how to make words bold). I was very curious about trying a smoked tea, and just a bit apprehensive. The aroma of the...” Read full tasting note
During the early 19th century, many black and oolong teas had a characteristic woody, smoked flavor, due to the use of wood-fired woks. At the request of English merchants, this smoking process was performed intentionally. In the smokehouse, tea leaves are hung from bamboo baskets above smoking pine ash. The flavor is very smoky, enjoyably smooth and uplifting. Compliments well with slightly spicy and oily foods. You’ll either love it or hate it.
This Lapsang Souchong is slightly sweet and has deep layers of smoke.
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