Has anybody had any lapsong souchong

Fully oxidized tea leaves for a robust cup.

Postby TheTeaLady » Nov 21st, '07, 09:53

I had Bramah LP which is very tarry and I actually like it :) The other one is Rituals production called Oriental mist which is a subtle variation on LP that has bergamot oil and mixed with darjeeling? That is a variation that I like less :)

I noticed that smokers enjoy LP ;)

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Re: Has anybody had any lapsong souchong

Postby TheTeaLady » Nov 21st, '07, 09:56

jashnew wrote:Has anybody ever tasted Lapsong Souchong. Its definitely an acquired taste. Its's rosted over pine needles/wood. The initial taste is very smokey but the after taste becomes sweet. I'm wondering if anybody out there likes Lapsong Souchong.


I read somewhere that is smoked over cedar as well... Anyone know something of it? Is there a noticable taste difference?

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Postby tomasini » Nov 21st, '07, 15:10

Lapsang Lapsang Lapsang...tastes like smoke. Might as well just pour some ashes into a cup of hot water :shock:

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Postby evilive » Nov 28th, '07, 21:34

CynTEAa wrote:for smoky i like a nice keemun, especially on a wintry day!

Same with me! Also, i love a good Russian Caravan for smokiness. Personally, I'm really not wrapped on Lapsang. I've only ever had one pot of it at a tea house and *ugh* I really hoped the flavour would be different to the smell...Alas, it was not. One of the least enjoyable teas I've had to be perfectly honest.

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Postby Mary R » Nov 28th, '07, 22:31

The last time I tried lapsang, I drank it in a way my old Russian prof once said the peasants of yore took it--with jam.

Yup. A dollop of currant jam right in the cup.

It was surprisingly good, but not something I'd do every day.

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Postby xine » Nov 29th, '07, 10:45

ooh, Mary, that sounds good. Perhaps I will try that out.

i enjoy the smell of Lapsang Souchong- it reminds me of pig roasts and campfires, yes, but happy memories! I don't like drinking it, but I sure as hell love simmering some seitan in it and making a hot pot of sorts. Seitan+lapsang souchong+brown rice+shittake mushrooms+dash of rice vinegar+green onions+ sesame seeds.

I'm going to have some of this today, I think. I need some sort of post-turey detox.

hail seitan! muahahaha.

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Postby Wesli » Nov 29th, '07, 16:42

:shock: Jam. :shock:

It would seem there aren't any limits to what can blend into what I call "campfire" tea. Not because it reminds me of campfires, but it makes my room smell like a campfire!!!

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Postby divintea » Dec 5th, '07, 14:32

Recently I had a salad dressing that was Lapsang Souchong flavored! Actually, better than the tea version in my opinion!

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lapsang souchong

Postby hock » Dec 6th, '07, 12:10

This is my favorite tea - smokey, tarry taste expected. A character (a mountain man, as I recall) in James Mitchener's Centennial also liked it.

I have never considered adding brandy to it, but ....

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