You’ll never find another tea quite like this one! This black tea hails from the Fujian province of China. The leaves are withered over fires of pine or cypress wood. After aging in wooden barrels, the leaves are fired again and rolled into tight strips before being placed in bamboo baskets over a pine fire. When finished the strips are thick and glossy and brew up a dark red liquor.
The taste of Lapsang Souchong is certainly unique - some might suggest, an acquired taste; you’ll want to add sweetener and perhaps milk as you enjoy this rich, smoky tea. We find that it’s versatile in the kitchen too: an excellent way to impart smoky flavors to chicken or fish.
