I've been into a cup or two with Lapsang Souchong in the evenings these days. Nice and unique aroma and low on caffeine, it is just a very relaxing tea. Being a whisky fan in addition to a tea lover I appreciate the Lapsangs smokiness. However, I have only tried one type of Lapsang souchong so far, and that is Palais des thes Grand Lapsang Souchong which is good, but I would like more to compare it with.
So it is time to get to the question I want to ask: What is the best Lapsang Souchong you have had? And where did you get it? Would also appreciate a description of what you like about it.
I'm curious as to why you would say it's low on caffeine?
My experience is very limited. Only 3 or 4. And none of them the really
heavy stuff. I was surprised to recently find out the the Bohea that I love
so much, actually falls under the Lapsong catagory.
Surely there must be more to it than smelling like campfire and meat.
I've been wondering myself, if there are any really spectacular ones
out there. Thanks for starting this topic.
My experience is very limited. Only 3 or 4. And none of them the really
heavy stuff. I was surprised to recently find out the the Bohea that I love
so much, actually falls under the Lapsong catagory.
Surely there must be more to it than smelling like campfire and meat.
I've been wondering myself, if there are any really spectacular ones
out there. Thanks for starting this topic.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Wuyi Shan Zheng Shan Xiao Zhong from Jing Tea shop is the best Lapsang Souchong I've had, it's AAA grade and produced traditionally. I'm still drinking their 2005, they have 2009 now...I think that Lapsang Souchong tastes better aged...after 4 years it's starting to really become a great tea.
I also have a lower grade Wuyi Shan Zheng Shan Xiao Zhong from a local shop from 2007. (A grade if I remember vs AAA from Jing)
A 'fresh' Wui Shan Zheng Shan Xiao Zhong has that distinctive pine smoke aroma as it's main feature with an almost Keemun like sweet dried fruit taste that I think makes for a pleasantly robust tea.
As it ages the smoke aroma diminishes and you can start to detect the dried fruit notes in the aroma as well. Over the first two or three years it seems like the smoke recedes to a level more in line with young sheng pu-erh and it becomes a very rich fruity tea with a pleasant rather than overpowering smokiness. As it approaches 4 years old the smoke continues to mellow out and it's now taking on a fresh wood aroma/taste that I associate with aged sheng pu-erh along with a powerful, sweet aroma and taste of dried fruits and a much gentler Keemun Maofeng level of smoke. It's also developed a very strong, pleasant sweet aftertaste. I think at this point it's becoming a very enjoyable, complex cup of tea!
I also have a lower grade Wuyi Shan Zheng Shan Xiao Zhong from a local shop from 2007. (A grade if I remember vs AAA from Jing)
A 'fresh' Wui Shan Zheng Shan Xiao Zhong has that distinctive pine smoke aroma as it's main feature with an almost Keemun like sweet dried fruit taste that I think makes for a pleasantly robust tea.
As it ages the smoke aroma diminishes and you can start to detect the dried fruit notes in the aroma as well. Over the first two or three years it seems like the smoke recedes to a level more in line with young sheng pu-erh and it becomes a very rich fruity tea with a pleasant rather than overpowering smokiness. As it approaches 4 years old the smoke continues to mellow out and it's now taking on a fresh wood aroma/taste that I associate with aged sheng pu-erh along with a powerful, sweet aroma and taste of dried fruits and a much gentler Keemun Maofeng level of smoke. It's also developed a very strong, pleasant sweet aftertaste. I think at this point it's becoming a very enjoyable, complex cup of tea!
Ohh interesting observation on aging effects
Pine aromatics can have a sharpish aroma (and I suppose flavor). It must mellow out over time, either by volatiles loss or their slow oxidation.
Lapsang that is piney/smokey is an acquired taste for many. But it does make sense that since this is a smoked tea, it may be preserved longer than expected - years longer, thus allowing the mellow notes to emerge, at least in better quality teas that are processed carefully (the grade A to AAA??).
Maybe those aged teas have less caffeine, making them an appropriate after-dinner tea.
Processing differences might also explain Keemun teas that range from raisin-y fruity to rather bitter/smokey. I have had both and prefer the former.
Lapsang that is piney/smokey is an acquired taste for many. But it does make sense that since this is a smoked tea, it may be preserved longer than expected - years longer, thus allowing the mellow notes to emerge, at least in better quality teas that are processed carefully (the grade A to AAA??).
Maybe those aged teas have less caffeine, making them an appropriate after-dinner tea.
Processing differences might also explain Keemun teas that range from raisin-y fruity to rather bitter/smokey. I have had both and prefer the former.
Lapsang is a Souchong tea and Souchong teas have less caffeine, from what I've heard. I've heard many good words about the really expensive versions that entropyembrace mentions. Personally I have not had any really good Lapsang. It is far from my favourite tea but sometimes I just crave it, because it is so special.
The noise comes from the other side of the mirror
Thank you
very interesting thread. I haven't had a really good Lapsang although it should be right up my alley so to speak - I love smokiness and I've become a black tea fiend.
I'm going to try a couple of recommendations.
And thanks all for the interesting topic of the transition of tea during aging! Much thanks!
I'm going to try a couple of recommendations.
And thanks all for the interesting topic of the transition of tea during aging! Much thanks!
Thats funny, I also mix LS with Keemun. What ratio do you use?shardy53 wrote:I like to mix Lapsang Souchong with Keemun Concerto. It gives it a nicer flavor and retains the smokiness. I drink it about twice a week in the afternoon. I do not care for it in the morning for some reason. My mornings are dedicated to either Irish or English breakfast tea.
Steve
I mix it half and half.spot52 wrote:Thats funny, I also mix LS with Keemun. What ratio do you use?shardy53 wrote:I like to mix Lapsang Souchong with Keemun Concerto. It gives it a nicer flavor and retains the smokiness. I drink it about twice a week in the afternoon. I do not care for it in the morning for some reason. My mornings are dedicated to either Irish or English breakfast tea.
Steve