This tea is pleasantly smoked, enough to give a good "campfire" aroma, but not over the top. The bud leaf and two leaves below are called the fine pluck. The leaves below the fine pluck are called the souchong leaves. They are larger and older. After the tea is oxidized, the leaves are smoked over a pine wood fire.
Ingredients: Black tea from China
Knock your socks off smoke! For the Lapsang drinker that wants the most smoke aroma possible! By far, the smokiest Lapsang we have ever carried. Smoked traditionally over pine fire....
Japanese black tea smoked over whiskey barrel chips. Smoked flavor is clear and strong. Appealing to some of our staff members that are not Lapsang drinkers. Very intriguing and pleasant. ...