A deep rich smoky flavor comes from the Black Tea being smoked over fresh Pinewood. This produces a dark liquor with a smooth unforgettable taste. To create Lapsang Souchong, the tea leaves are first withered over pine root fires, panfried, rolled and oxidized. The leaves are then placed in bamboo baskets and hung on wooden racks over smoking pinewood fires to dry and absorb the smoke.
Loose Leaf: 4.5 Ounce Bag (100 servings)
Smoked Black Tea
1 teaspoon of tea per 8 ounces of water
200℉ water for hot tea (boil)
Steep for 3 minutes
Why We Love This Tea...
The scotch of teas, Lapsang Souchong is a BOLD smoky cup!