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.