This special smoked tea from the Fujian Province has a distinctive flavor sometimes referred to as tarry. To obtain this distinctive flavor, the leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste.
This tea is generally consumed with sugar or milk. Depending upon one’s palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.
- Ingredients From: Fujian Province, China
- Infusion: Tending bright
- Caffeine: Medium
- Steeping Instructions: 1 tsp of tea for 8oz water. Steep at 212⁰ for 5-7 minutes.
Luxury ingredients: Black tea