2002 Smoky Lee

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Leather, Smoke, Sweet, Wet Wood, Wood, Brown Sugar, Meat, Roasted, Smoked
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Caffeine
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Certification
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Edit tea info Last updated by AllanK
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 94 ml

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5 Tasting Notes View all

  • “Smokey without being too aggressive. If you are wondering in which way it is “smokey” i would say BBQ. And it is not bad, even it may sound a little bit strange. The tea is full of flavour and...” Read full tasting note
    78
  • “Traditional-stored Sheng with barbecue sauce – that’s how this tea can be summed up. Moist, warm, woody-sweet notes under a very intense layer of smoke, which is not a bit aggressive but a very...” Read full tasting note
    77
  • “I’m going to keep this one short. The leaf is heavily compressed and carries a bbq briquette scent. The tone is brown sugar sweet with a smoky waft. I warmed the yixing and put em in. The scent was...” Read full tasting note
    78
  • “Strangest dry leaf smell of smokey BBQ. The first few steeps aren’t very nice. Smoked candy is how I would describe it, but the smoke was too powerful for how sweet it is. After the initial...” Read full tasting note
    81

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5 Tasting Notes

78
1 tasting notes

Smokey without being too aggressive. If you are wondering in which way it is “smokey” i would say BBQ. And it is not bad, even it may sound a little bit strange. The tea is full of flavour and aroma even if less persistent in mouth than i expected. Little bitterness but not unpleasent. After several infusion, around tenth, smoke and dark character is less present, but it is still interesting ’cause I had some little sour sweetness in my throat, and some green note in my nose. I do not consider this a top tea just because it is not very persistent after swallow, and latest brews are a little astringent.

Preparation
Boiling 3 g 2 OZ / 55 ML

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77
126 tasting notes

Traditional-stored Sheng with barbecue sauce – that’s how this tea can be summed up. Moist, warm, woody-sweet notes under a very intense layer of smoke, which is not a bit aggressive but a very pleasant, super soft texture. Rather unsorted leaves – from large, strong leaves to the whole branch – everything is included, which makes this already extraordinary tea even more extraordinary.
Images and more at https://puerh.blog/teanotes/2002-somkey_lee-prsk

Flavors: Leather, Smoke, Sweet, Wet Wood, Wood

Preparation
10 g 3 OZ / 100 ML

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78
521 tasting notes

I’m going to keep this one short. The leaf is heavily compressed and carries a bbq briquette scent. The tone is brown sugar sweet with a smoky waft. I warmed the yixing and put em in. The scent was still smoky but sharper, more of a mesquite smoke. I washed the leaves twice and brewed away. This tea is decent. It reminds me of a well done soft zheng shan Xiao shong. The smoke is present, but it is not bitter or overwhelming. Rather, the smokiness is meaty and savory. The smoky profile comes in waves and the tea performs in a woody, smoky, black tea manner. The tea took forever to fully open up, and even after the whole session it was still pretty compressed in some spots. I didn’t find this incredibly complex or great, but it was interesting and cheap. This really is a smoky lee.

https://www.instagram.com/p/BO7p7G1AU5d/?taken-by=haveteawilltravel

Flavors: Brown Sugar, Meat, Roasted, Smoke, Smoked, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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81
32 tasting notes

Strangest dry leaf smell of smokey BBQ. The first few steeps aren’t very nice. Smoked candy is how I would describe it, but the smoke was too powerful for how sweet it is. After the initial steeps the smokiness takes a back seat to the sweetness.

As far as smokey teas go, this one stands out as being above average. When compared to xiaguan and other “smokey” factory tea, this one has more depth and a more synergistic appeal.

I enjoyed this one for well over 15 steeps and, as far as I am concerned, I’m only half way to the end of this one.

Preparation
Boiling
AllanK

There must be some difference in Puerh.sks supply of cakes. I drank this last night and didn’t find the smoke too overpowering. Yes it was smoky but not more than I could handle. Boychik reported that it was overpoweringly smoky. Maybe some cakes received more smoke than others.

kevdog19

I just have a sample and I didn’t really air it out or anything before sticking it in the teapot. I kind of felt like the smoke:sweetness ratio was off for the initial steeps, not that it was overpowering. Just out of sync, until it mellows out.

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85
1758 tasting notes

This tea has a reputation for being brutally smoky. But while I found it smoky I didn’t find it brutal. It seemed less smoky than a Purple Dayi I own. There was a nice sweetness to this brew from the beginning. It was a smooth combination of sweet and smoke. They melded well together. This cake wasn’t real cheap or real expensive at 56 Euros. Not sure what I paid in dollars. I would buy this again in the unlikely event I run out.

I steeped this eight times in a 120 gaiwan with 7.3g leaf and 190 degree water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I used lower temperature water in an attempt to mitigate the smoke factor. It may have worked. I also used a little less leaf than usual.

Flavors: Smoke, Sweet

Preparation
Boiling 7 g 4 OZ / 120 ML
tea123

Perhaps you have excellent airing out capabilities.

AllanK

I only aired this out for about five or six days. My suspicion is that all the cakes of this did not get an equal amount of smoke but that is just a theory.

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