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Lapsang Souchong Pine Smoked


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

Brewing Instructions
  1. Use level 3/4 teaspoon of tea per 6 ounces of water.
  2. Bring water to boil.
  3. Pour over leaves; steep for 3-5 minutes.
  4. Remove leaves from tea.
  5. Enjoy!

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