Lapsang Souchong
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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 iorn pans or iorn plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin. The smoking time is determined for each type separately. Our Lapsang Souchong has a large, open, slightly grayish to black leaf with a sharp note of smoke. The taste is smoky and spicy.
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