When plucking this tea, its not the youngest leaves and buds that are taken, but the Souchong leaf wich has riper, larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over exotic woods rich in resin. Our Lapsang Souchong has a large, open, black, slightly grayish leaf with a sharp note of smoke. The taste is smoky and spicy.
Ingredients: black tea