When picking this tea, not the youngest leaves and buds are taken, but the souchong leaf: more ripe and ripened leaves from the lower parts of the tea bushes. After fermentation, these leaves are placed in hot pots or iron plates and roasted for a short time, then the tea is smoked over resin-rich pine woods. The smoking time is determined separately for each type (Lapsang Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile). Our Lapsang Souchong has a large open leaf, slightly greyish to black with a strong smoky note. The taste is smoky and spicy.

Ingredients: Black tea, natural smoke flavor.

Quantity: 75 grams