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derk drank Lapsang Souchong New Style by Tao Tea Leaf

1642 tasting notes

Currently sipping gongfu. 5g in the porcelain pot, water off boiling, no rinse.

This tea is a bit deceptive once it finally gets going. I didn’t bother with a rinse since the tightly twisted leaves mixed with golden velvet tips are very small. Ten seconds for the first steep was not enough; I would’ve gone longer. But once the tea opened up, the aroma was very rich and reminded me so much of a Laoshan black with chocolate syrup, molasses, tobacco, pumpernickel, brown sugar vibes.

I was a bit confused with the first several cups because the intensity of aroma didn’t translate into taste. It seemed rather flat but also like it might be a good enough quality tea with long-lasting tongue tingles. Kind of a brisk mineral-forward taste mixed with clean redwood bark and whispers of dried fruit and chocolate after the swallow. Steep times really need to be pushed to get a good body which also brings out a nice, soft bitterness. Once I realized that’s what the tea had to give in this session, I let go of the underwhelmed feeling. That’s when I noticed the qi. It’s heavy, warming and drowse-inducing, perfect for this drizzly evening. I suspect this tea may be past its prime but I’m enjoying it. Thanks for the winter warmer Togo :)

Rainy season has finally arrived! To think a little over a month ago we were on fire.

Song pairing: The Boxer Rebellion — Fear
https://www.youtube.com/watch?v=832OhxFvxKc

Preparation

205 °F / 96 °C 5 g 3 OZ / 100 ML

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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