Figured I’d do a comparison tasting with another Lapsang Souchong that Togo so kindly swapped with me. The one I reviewed last night from Tao Tea Leaf was likely old and very different in character, striking me as similar to a Laoshan black but much more muted.
This one from Wuyi Origin has blown me away and further emphasized my adoration for Wuyi hongcha.
There is so much going on in this tea when prepared gongfu. Wild and fragrant dry leaf, penetrating aroma, clear liquor that’s light-bodied, excellently structured and full of flavor, the obvious Wuyi minerality, long layered aftertaste, warming and spicy in throat with a dark returning sweetness while cooling in chest. Good longevity and never misses a beat even with a few oversteeps. Lovely energy. Most importantly, the tea is clean.
Dry leaf smells of molasses, dried sour cherries, a light-colored wood, herbs, lemon, raspberry, forest floor. Warming the leaf brings forth osmanthus, eucalyptus, malt and cherry. The rinsed leaf smells more woody and earthy, though with a deep, dark pungency. Something about these aromas really stimulates my stomach.
In the mouth is an intense perfume and flavors of osmanthus, rose, guava jelly, peach, nectarine, apricot with cream after the swallow. Sweet minerality that cascades over the sides of the tongue and instantly tingles my salivary glands. Other notes include damp foggy forest, eucalyptus, cedar, pine, malt, lemon, baked bread, nuts (notably pecan), butter, dark red chili pepper, camphor, damp and rich forest floor with accompanying florals like violet and iris.
What a treat. I feel indebted to Togo. Fantastic job, Wuyi Origin.
Flavors: Apricot, Baked Bread, Butter, Camphor, Cedar, Cherry, Cream, Dried Fruit, Eucalyptus, Floral, Flowers, Forest Floor, Fruity, Guava, Herbs, Lemon, Malt, Menthol, Mineral, Molasses, Nuts, Osmanthus, Peach, Pecan, Pepper, Pine, Rainforest, Raspberry, Rose, Spicy, Tangy, Violet, Wood