Hu-KwaLapsang Souchong Tea (8oz Tin)

This is an interesting Lapsang Souchong--it's flavor is very much of pine smoke but it does nothave "burnt" taste nor is it rough going down as long Lapsang Souchong's I have had have been. It, however, does taste smoky and is not too delicate as some high end Lapsang Souchong can be. The color profile it is a little paler, closer to oolong than a dark black tea. For the best cup, steep a full five minutes in just boiled water, and its lovely.

I have been working very hard during COVID, and my body has been telling me I have been drinking too much strong coffee. So I am returning to Lapsang Souchong, after not drinking it for about 20 years, for the robust flavor and coffee-like caffeine profile.After trialing the offerings from several different houses, I have concluded that Hu-Kwa is the most robust commercially available brand. Vocal but also nuanced flavors that blend well with milk across a range of concentrations and steeping times. The caffeine is sustaining rather than jittery.Today I accidentally steeped for almost 45 minutes (!) but instead of the creeping bitterness one too often gets with black tea, the flavor profile had just deepened and expanded, individual tendrils of smoke coming through in every sip. "This is what the opium ritual must feel like" I said to myself, making plans to make that same mistake in the steep tomorrow. Highly recommended.

The top layer of the tea leaves were great quality the horrible!!?? 90% or more of the can was incredibly inferior quality. Very deceptive!!!?

Like another reviewer, I also put Peets Lapsang Souchong at the top, but alas, it’s no longer around. I’ve tried at least 5 LSs – some costing a bundle, none of them adequately smoky. As a result of relating this sad tale of woe, a friend sent me this brand in a 4 oz. can and a box of their tea bags. So grateful. I do think Wendell’s Hu Kwa is the best overall, suitably smoky and at just the right price. It doesn’t make sense to me to use a super high grade tea or tea blend when it’s the smoke you want to dominate – so I think some of the high priced blends tone down the smoke in favor of the tea. I want maximum unsubtle Burning Man cinders in your eye smokiness. Wendell strikes a balance. I think they must use a late season blend because while the leaves are wiry and twisted and big, not a lot of small flaky bits, you can’t get a second pot out of them and they recommend a full 5 & 1/2 minute steep. I use an extra spoonful per pot but it’s not expensive to begin with so it doesn’t break the bank. I do note that some batches tend to be a little smokier than others, but in the main, it’s the only brand that consistently satisfies.NOTE: The Wendell website notes that their own China Lapsang Souchong Tea brand is smokier than their Hu-Kwa LS style tea, but I'm not sure I find it to be that much different and I think the Hu Kwa tea is a little better - next day leftovers are never bitter whereas the CLST bites back - can't go wrong either way.

as good as it gets. supporting our friends.

Many years ago one of my favorite teas was Hu-Kwa Lapsang Souchong Tea. I enjoyed its strong, smokey flavor. I have started drinking tea again, and I wanted to start with one of my previous favorites. I had some Simpson and Vale Lapsang Souchong tea and compared it to the Hu-Kwa. There was no comparison. 20-year old Simpson and Vale had a much more pronounced and enjoyable flavor. Well, it is going to take awhile to drink 8 oz. of the Hu-Kwa at a mug per evening. Oh well, it is still palatable. Next time Grace Tea?

Our Aunt used to mix a pinch of this with Red Rose. It's the same tea she used, very strong, very smokey and actually improves mediocre tea. It's not Bergamot but also smokey, stronger than Earl Grey. A pinch goes a long way.

Reviewers who write today's Hu-Kwa is much weaker than it used are indeed, sadly, correct. I still have some Hu-Kwa from 30 years ago which I cherish like a fine whiskey. So I bought an 8oz tin hoping to get the same aroma. Not happening. Maybe like wine, they had a bad year, I don't know. Or maybe I need to put this new tin on a shelf and let it age for another 30 years. I don't think I'll be around anymore. I might try grinding the leaves, see if that gives it a boost. It's pricey tea, so I'm bummed. Update: Grinding the leaves first did make the tea stronger... So now I don't feel so bad.