Lapsang Souchong

This Chinese black tea is originally from the mountainous Wuyi region in the province of Fujian in China. The leaves are traditionally smoke-dried over pinewood fires, which imparts distinctive smokey but mellow tones.

Making Notes:

Brew with freshly boiled water, poured straight onto the tea for a harder, smokier and more astringent tea. Slightly cooler water (80-90°C) will brew a milder, fruitier flavour. Leave to steep for 2.5 minutes. The steep time will significantly influence the taste of this tea, so you can adjust the length depending on your taste preferences. Use 2 tsp of tea for every 200-300ml water.

More information on loose leaf tea brewing can be found in our simple brew guides here.