A pungent and very smokey Chinese Lapsang of the highest quality. After fermentation the tea is dried over pinewood fires where it absorbs a unique smokiness. This is one of the oldest methods of flavouring tea and was enjoyed by Victorian gentlemen. The smoking process was initially used to disguise substandard teas for importation however Lapsang Souchong is having a revival in popularity and achieving high prices. This tea is often taken as a digestive after lunch or dinner.
Brew: ½ -1 teaspoon per cup for 3-4mins in 100° water. Best sipped black but will take a splash of milk
Ingredients: Black tea