Now this is interesting. Most tea companies are not brave enough to blend lapsang souchong as a base for a flavored tea. The stuff is not for everyone. But of course, I’m all over it. I love smoky tea in winter! (Not that you could really call it winter yet…)
The name has Bauhaus’s guitars and Peter Murphy drawling “The count!” in my head. Its dry aroma is heavily smoky and yet tartly fruity from the little bits of hibiscus and berries mixed in. I think they’re cranberries? I can’t tell and the site’s description doesn’t list them.
Flavor-wise, the lapsang is definitely dominant over the spices and other ingredients. It reminds me of a campfire, smoky and leathery. How very goth. I understand that there is cinnamon and coconut mixed in. I can see them, but I can’t taste them. Coconut is a fickle flavor, so I know how that goes. However, the hibiscus and fruit shine through and add an interesting layer of tartness. The cinnamon is sort of there on the exhale. I’m wondering if next time I should drop in a cinnamon stick. Yay, an experiment!
“Undead, undead, undead!”
Flavors: Fruity, Hibiscus, Leather, Smoke, Tart