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 souchongs are smokier than others - this one is a bit more smoky than average. Reminds me an of a peaty Scotch whiskey. The dry leaf is relatively tightly twisted and opens up on steeping. The tea liquor is 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 milk or plain.
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