LAPSANG SOUCHONG BLACK TEA

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 punt on hot iron pans or iron pates and roasted for a short time, and then the tea is smoked over pine woods rich in resin.

Our Lapsang Souchong has a large, open, slightly greyish to black leaf with a sharp note of smoke. The taste is smoky and spicy.

100 grams Bag.