This famous tea from China’s Anhui Province is made by drying robust black tea over pine wood smoke. The flavor of pinewood smoke nicely complements the maltiness of the black tea. An undertone of sweetness and a light but a lingering astringent finish makes this tea a very enjoyable. If you are drinking this tea for the first time, give it a few sips before putting it away. The smokiness initially is a hurdle but it quickly fades away once the underlying sweetness of the tea takes over.
Go over to our blog for our musings over a cup of Lapsang Souchong.
1 tbsp for 8-12 oz cup
Milk and sugar optional
The practice of smoking tea dates to Quing Era when it was begun as a way to hasten the drying of the tea for the marching armies. It is supposed to predate the manufacture of Keemun, another popular black tea from China.
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