Lapsang Souchong has a reputation for being acrid and over-smoked, but the best Lapsang Souchong leaves aren’t like that. Good crops have a cool, almost minty burn, a lingering pine-y menthol that evaporates on the tongue. Traditionally, Lapsang Souchong is grown in the Fujian province in China. The ‘Souchong’ refers to the fourth and fifth leaves of the plant, which are coarser and less aromatic than the pekoe buds (hence the whole drying-by-campfire). Lapsang Souchong is double smoked over pinewood embers for a complex aroma: you’ll smell timber resin, sweet paprika and the peaty whiff of malt whisky.
Ingredients: Pine Smoked Black Tea.
Serving suggestion: Add 1 teaspoon and brew in 90-95ºC water for 2-3 minutes. Adjust your steep time for extra flavour.