Combine a heavily oxidized black tea and smoking over a pine fire and you get Lapsang Souchong. A strong smoky aroma to the leaf and a bit less so to the tea liquor. Some Lapsang Souchong's are smokier than others - this one is a bit more smoky than average. Reminds me a of a peaty Scotch whiskey. The dry leaf is fairly tightly twisted and opens up on steeping. The tea liquor is a dark reddish copper. A classic Chinese black tea.
Steep this for 2 to 4 minutes in water just off the boil (200 to 210 degrees). This tea works well with sugar and/or milk or plain.