Was tasked with tasting some Joseph Wesley tea to decide which one to use in a recipe at the brewery. Was given The Lapsong Souchong, Dian Hong Congfu, and the Keemun Congfu and just tried them all to see which one would work best. I liked the Keemun Congfu the best and really want to use that one, but it is also pretty light. The Lapsong Souchong was a close second and I see it going well with something like a saison. The Dian Hong Congfu was woody/earthy and I don't see it going well in a beer. Now to cleanse the palate with some beer.