Lapsang Souchong

The Souchong leaves are rolled, oxidized, roasted and finally they are hung in bamboo baskets over smoky pine fires.
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The Souchong leaves are rolled, oxidized, roasted and finally they are hung in bamboo baskets over smoky pine fires, where they absorb the aromas of the smoke as they dry. The strong smoky flavour makes this tea pair well with spicy food and whiskey, and can be used as a smoky taster in food.

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SKU: 801 Category:

Serving tips

For this tea we suggest trying the Western-style of brewing. The idea behind it is to use much less leaf and much more water while brewing-times are much longer to extract as much of the flavor as possible at once.

Grams / 2dl
2-3
Temperature °C
95
Minutes
3-4 min
Cups
40

Properties

Body
Earth
Smoky
Astringency