tea identification

well, given that there are literally thousands of China teas, it's not much info to go on, but the reference to a smokey aroma might suggest lapsang souchong, but it has more than a faint smokey note.

My guess would be Shui Xian. Brew it and see if the leaves when they fully unfold will be rather large, greenish-slightly-brown with brown lining along the very edges. Some Te Guan Yins ("blacker" ones) can also give a hint of smokyness (but less than Shui Xian) in that case the leaves will be squished into tiny balls or "sausages" and will be quite leathery to the touch (again I ma talking about leaves that fully opened after two or three long steeps.

Sasha.

Are the stems attached to the rolled up leaves or are they separate? If attached, it sounds like a Fo Shou (Buddha Hand) which are sometimes a bit smoky, or a heavily roasted Wulong or Tiguanyin.

If they're not attached I have no idea what it is.

Cheers,

Cameron

It seems that could be a Wulong tea (one of the most popular is Tie Guan Yin). Try to prepare it in a yixing teapot (not in a metal or porcelain),if you haven't one, at worst use two glasses of 25ml maxi.

Radhja

To me it sounds like one of the red teas. Red tea isn't very popular in China, moreso in the north than the south. Where did she get it from?

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

you got that backwards. Tie Guan Yin is a type of Wulong. hehe.

sorry for all the random posts....i'm just excited to find people that love chinese tea like i do.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.