Bag of 200g

When Plucking this tea, not the youngest leaves and the bud are taken, but the Souchong leaf: riper, larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time,and then the tea is smoked over pine woods rich in resin. Our Lapsang Souchong has a large, open, slightly greyish to black leaf with a sharp note of smoke. The taste is smoky and spicy.

Ingredients: Black Tea, Smoke.

Brewing time recommended:

2-4 minutes

100C

4-5 heaped tsp./1 litre