Lapsang Souchong - Easy to Spoil
The cup darkens from amber to deep red-brown, and the first thing you notice is smoke—broad, warm, unmistakably from a tree, not just a fire. Stay with it, and something sharper emerges beneath: resin, sap, the green of pine on a hot day. The leaf in this cup has taken in more than water; it has absorbed the room it was dried in, the smoke of one particular tree, until the line between leaf and fire is gone. Some things are changed by what they’re exposed to, and not always in ways you can choose.
Today's cup: Lapsang Souchong — Camellia sinensis, smoked over pinewood. 1 tsp, 200mL, 100°C…
The skinny
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