Bob Bolton, it is the decided aura of road scrapings that makes Lapsang so delicious. I class its flavour with dark beer, peaty malt whisky, salted licorice, and dark molasses, all of which I like. I'm glad your Lapsang went to someone who treasured and appreciated it.

Glyph,I guess you can't call the colour of the fridge "Cool White" anymore. Maybe I'll try it someday and stop my kids chewing their nails at the same time.