Hearty, Rich & Smoky... reminds you of a summer camp fire. The legend is that it was accidentally created during the Qing dynasty when villagers were unable to dry their tea harvest due to the presence of an Imperial Chinese army unit. When the soldiers left, a peasant lit a fire under the leaves to speed up the drying process, imparting the characteristically smoky flavor, and creating a whole new way to enjoy tea.
This quite famous smoked tea is a specialty of the Fujian Province. Made in the WuYi mountains by withering leaves over open fires of fresh pine logs, these long, black strips of leaf have a taste that is decidedly smoky, robust and satisfying. It cups to a rich, rust-red liquor. Lapsang Souchong goes well with breakfast, salty and spicy dishes, cheese and will warm you in colder weather.
Brewing Instructions: Serve Hot
Hot tea: Place 1 rounded teaspoon of loose tea in strainer. Pour 8 oz. of freshly boiled water over tea. Steep for 3 - 7 minutes. Add cream and sweetener to taste.