Lapsang Souchong

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Profoundly smoky with a correspondingly brisk body. The smoky flavor comes from the drying of tea by burning pine. Dark amber cup with a prominate smoky taste. Little secret, if you like barbeque then add a little Lapsang to your dry rub.

Water: 195˚F / Boiling / Leaves: 1-1.5 teaspoon per 8 ounces / Infusion Time: 3–4 minutes
Ingredients: black tea

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