After oxidation of the leaves (to create a black tea) this tea is smoke-dried in bamboo baskets over pinewood fires, taking on a distinctive smokey flavor.
Because of its unique flavor smoked teas seem to be reserved for a small group of enthusiasts. To me, Lapsang Souchong tea was a discovery of which I can't do without anymore! Lapsang Souchong tea is not really drank as a breakfast tea, but is a small indulgence at the end of a workday, or as a digestif at the end of a meal. Lapsang Souchong tea combines perfect with salty or spicey dishes, or strong flavored cheeses. Some even combine their Lapsang Souchong with drinking a single malt whiskey.
Chinese black tea, mildly smoked over wet pinewood.
3-5 minutes 85°C (185°F)