This Chinese black tea has an incredible flavor profile like that of a smoky whiskey. The leaves are hand picked and smoked over pine wood fires resulting in a distinct, smoky tea. This is the perfect selection for a new experience. Enjoy a cup around the campfire or with a book on a rainy day.
Lapsang refers to the pinewood used to smoke the tea, and Souchong is the size grade of the leaves, BOPS “Broken Pekoe Souchong.” The term comes from the Fuzhou dialect of the Eastern Fujian Province of China. The intense aroma originated in the 1600s out of necessity for quick preservation, later sold to Dutch traders and popularized as one of the most unique teas on the market.
A yellow tinted cup introduces bold, smoky aromas. The bright, citrusy flavor cuts through and ends with a leathery finish.
Color: Yellow Tint
Aromatics: Smoky
Palate: Bright, Citrus
Finish: Leathery
How to Make Black Tea
Amount: 1 teaspoon
Hot Water: 6 oz
Water Temperature: 212º
Steep Time: 3 minutes
