Of the two unsmoked lapsangs from Trident that Daylon sent me, this is the one I was most looking forward to trying. Anything with “fruity” in the name sounds promising to me! I steeped 6 g of leaf in a 120 ml porcelain pot at 195F for 7, 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds, plus some uncounted steeps.

The aroma of the dry leaves is of blackberry, lemon, roses, lavender, malt, soy sauce, and wood. The first steep is soft, with notes of blackberry, lemon, honey, roses and other florals, malt, soy sauce, and wood. The tea has a nice, thick body. The second steep is sweeter, and orange, molasses, lavender, more honey, and some tannins are noticeable. The orange, lemon, and blackberry/generic red berry notes are more pronounced in the next couple steeps, though the honey in the aftertaste is a little cloying. I also get whisps of pineapple in the aroma. In the next few steeps, the sweet blackberry, citrus, and honey remain constant, and I get more rose, florals (orchid?), and grass with some tannins. The fruity, floral flavours persist through many steeps, after which the session fades into malt, minerals, tannins, and wood.

This is a lovely lapsang that lives up to its name. I didn’t find it quite as compelling as the Wild Lapsang because I didn’t think it was as well balanced or complex. I liked the rose and blackberry, but it verged on being too sweet in places and the range of fruit wasn’t as wide as that in some other lapsangs I’ve had. Still, it has great longevity and is overall a very nice tea. It’s also from 2019, so the fruit may have been more vibrant a couple years ago. Thanks to Daylon for the sample.

Flavors: Berries, Blackberry, Citrus, Floral, Grass, Honey, Lavender, Lemon, Malt, Mineral, Molasses, Orange, Orchid, Pineapple, Rose, Soy Sauce, Sweet, Tannin, Wood

195 °F / 90 °C 6 g 4 OZ / 120 ML

Login or sign up to leave a comment.

Login or sign up to leave a comment.



Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



Following These People

Moderator Tools

Mark as Spammer