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 exotic woods rich in resin. The smoking time is determined for each type separately (Lapsang Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile). Our Lapsang Souchong has a large, open, black, slightly grayish leaf with a sharp note of smoke. The taste is smoky and spicy.
This is the smoky one. Not for the feint hearted but a delight for those with a penchant for zingy woodiness. At its liveliest without milk.
Drink when: Feeling sanguine.
Your item will be packed in new recycled tin tie bags suitable for packaging coffee and leaf tea. Our block bottom tin tie bags are poly-lined and food grade safe.