Grown solely in China’s Fujian Province, this iconic smoky tea has been dried over fires of resin- sweet pinewood, a technique discovered by accident way back in the 16th century. After a travelling army decided to spend the night in the tea warehouses, there was only one thing to save the tea from the stench: smoking it over wood from the local pine forests. European merchants soon developed a taste for the astonishingly aromatic brew – and the rest is history…
Ideally warm the pot first with a splash of hot water. Use one teaspoon (around 2g) per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be drunk with or without milk.
Coffee is normally my drink. I always refuse tea as a drink. However my wife suggested I gave this blend a try. The flavour is nothing like I was expecting. To my a lovely earthy flavour and I am now hooked. It's a refreshing change from my normal coffee. Love it.
Not for me
25th July 2014 Posted by
I tried this and was not a fan, Tasted like burnt food, :( You know.. you burn something and think, Oh well I can eat around it, But then find out the food has that burnt taste to it..
Brilliant and rich
19th July 2014 Posted by
Out of all the lapsang souchongs I've tried this definitely has the richest, most intriguing flavour. Rather than a plain smoky aroma the smoke has a hint of sweetness on an overall savoury flavour reminscient of a grilled meal, almost like a pu-erh. Lovely with milk too; the flavour isn't lost at all.