BLACK TEA Lapsang Souchong

Here, we do not pick the youngest shoots, but the Souchong leaf, which consists of more mature and larger leaves from the lower regions of the tea plants. After fermentation, these leaves are placed in hot iron pans and roasted for a short time, after which the tea is smoked over resin-rich pine wood. The smoking duration is determined based on the variety (Lapsang Souchong, Tarry Lapsang Souchong, Lapsang Souchong Crocodile). WATER TEMPERATURE: 100° C BREWING TIME: 2 to 4 minutes