95

Dry leaf: smells like freshly ground coffee beans, strong earthy notes, a light touch of hay,and a touch of smoke.

Liquor Color: deep dark brown.

Notes: I instantly fell in love with this tea. I am in trouble, because it is all that I will ever have. Even though I have only tried it once, I can have already been hunting for another coffee-flavored puerh to add lapsang souchong to. About the LS in this tea, I personally think it could stand to be a little more present in this tea. You know me, I really like my smoky flavors! The coffee flavoring is spot on as well. It is like a fresh brewed cup of dark roast coffee with the addition of a very light smoke.

I gongfu’d this tea, and was able to infuse it 16 times before giving it a rest. The earth and wet wood flavor carried the whole way through, as well as that coffee flavoring. I remember from pumpkin butterscotch coffee that the coffee did linger longest in the brew. The smoke fizzled out within maybe 10 steepings. This was a very good shou puerh base!

I shared the first eight steepings with my ever-patient boyfriend. I rinsed for five seconds. I left the room to grab a pitcher of water and heard my boyfriend exclaim, “Wow, this really does taste like coffee and cigs!”
“But I haven’t made the first cup yet!” I shouted back, confused as hell. Turns out he had drank the rinse that I had left in the cha hai LOL. I tried to explain to him that the water from the rinse was not good, and meant for only your worst enemies, but he didn’t seem to understand.

I don’t know about this, but part of me wants to add cream to this tea as if it was actual coffee. I want to know if anyone has done this, and… is that even a good idea? :P

Flavors: Char, Coffee, Earth, Smoke

Preparation
3 g
Butiki Teas

Hahaha, Ewwww he drank the rinse water. Initially, this tea did have more Lapsang but ultimately I decreased the amount after hearing what some customers thought. This is actually a shou/sheng blend from 1989 though it is heavy on the shou. My best friend drinks this with cream. I haven’t tried it but she thinks it works.

Login or sign up to leave a comment.

Comments

Butiki Teas

Hahaha, Ewwww he drank the rinse water. Initially, this tea did have more Lapsang but ultimately I decreased the amount after hearing what some customers thought. This is actually a shou/sheng blend from 1989 though it is heavy on the shou. My best friend drinks this with cream. I haven’t tried it but she thinks it works.

Login or sign up to leave a comment.

Profile

Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

Following These People

Moderator Tools

Mark as Spammer