Quote:
Originally Posted by Stitchawl
I remember many months ago we were commenting on the contents of 'English Breakfast' teas. I said it was a blend of Keemun and Ceylon, you mentioned it was a blend of Assam and Ceylon... And we were both correct, depending upon the blender's choice! We've now seen several different sites with both blends offered. Someone mentioned that they preferred Assam in the morning and Keemun in the afternoon, while I preferred Keemun in the morning and Assam in the afternoon. I guess this is why the blenders make both available as an English Breakfast tea. This is probably what makes horse racing! If we all bet on the same horse it would be no fun at all! 
Then the site you found the other day saying that Lapsang Souchong should be 'naturally' smokey flavored, but the this site saying it should be smoked over pine fires... I wonder if one is 'more correct' than the other, or just different ways of achieving the same end product? |
I found today English Breakfast made
entirely of Keemun
Lapsang Souchong is an interesting animal.
I would dare a guess that
wiki is the most accurate but it would be only a guess.
Quote:
Smoke roast
Smoke roast (熏焙xun bei): Roasting in a bamboo basket called honglong烘笼 that is heated over burning firewood, which contributes to the dried longan aroma and smoky flavor. Pine tree was used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.
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I will ask Juyan when she returns from China.