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beppe · 11-19-2010, 05:24 AM

I finally tried my new lapsang souchong.

It is ok. I am not sure that I like it, this one at least. I remember a funny tasting Chinese tea (a black tea for sure) that I had at least 25 years ago at the house of on old couple that had lived years in China. That one had a very light but fascinating ashy taste, we had in the afternoon, with little sandwiches.

I thought that it might have been lapsang souchong from the descriptions I read on this thread. But no it is not. The lapsang souchong that I just bought is really peaty. I imagine that someone that loves malts and Irish stouts (like the mighty green dancer) might be interested in this brew. I do not think that I like it, at least in comparison with the other blacks that I am drinking.
Let me see. The after taste is much better than the first impact, which is acrid (that is it might have been generated by burning tires, or by someone burning tires near by: why not, btw? The huge cloud above the eastern part of Asia is not a propaganda item). It leaves a very good mouth, that's for sure. I will try it again, maybe correcting it with milk and/or sugar like I did with the Assam. Although I do not like doing that so much. More from a prejudice that from a solid opinion. But with coffee I learned to take it black and so I appreciated the fine subtleties. I imagine the same for tea.
With drinks it is not always so. Am, she is right with adding a little water to a malt. I would never do that with cognac for instance.

But a malt, ...

I will keep looking for my old ashy souvenir.

11-19-2010, 05:24 AM	#4541
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	I finally tried my new lapsang souchong. It is ok. I am not sure that I like it, this one at least. I remember a funny tasting Chinese tea (a black tea for sure) that I had at least 25 years ago at the house of on old couple that had lived years in China. That one had a very light but fascinating ashy taste, we had in the afternoon, with little sandwiches. I thought that it might have been lapsang souchong from the descriptions I read on this thread. But no it is not. The lapsang souchong that I just bought is really peaty. I imagine that someone that loves malts and Irish stouts (like the mighty green dancer) might be interested in this brew. I do not think that I like it, at least in comparison with the other blacks that I am drinking. Let me see. The after taste is much better than the first impact, which is acrid (that is it might have been generated by burning tires, or by someone burning tires near by: why not, btw? The huge cloud above the eastern part of Asia is not a propaganda item). It leaves a very good mouth, that's for sure. I will try it again, maybe correcting it with milk and/or sugar like I did with the Assam. Although I do not like doing that so much. More from a prejudice that from a solid opinion. But with coffee I learned to take it black and so I appreciated the fine subtleties. I imagine the same for tea. With drinks it is not always so. Am, she is right with adding a little water to a malt. I would never do that with cognac for instance. But a malt, ... I will keep looking for my old ashy souvenir.