Lapsang Souchong

Lapsang Souchong is said to have originated in the Wuyi mountains. There are several different versions of folklore relating to different time periods in Chinese history. Each version agrees that Lapsang Souchong was created accidentally as local villagers either fled from or hid from a group of soldiers who arrived at the village in a raiding party from the Imperial Army. As the stories go, smoking the tea leaves over a pinewood fire halted the oxidation process and simultaneously sped up the drying process. While the villagers were not fond of the smoky taste imparted upon the tea leaves using this drying method, they were determined to try and sell them anyway. Dutch traders apparently took an instant liking to this new type of black tea, and subsequently began to export Lapsang Souchong in large quantities to sell across Europe.

To make Lapsang Souchong today, tea leaves can be either cold or hot-smoked during the final drying phase.

Aromatic. Full-bodied and robust. Smoky and smooth with hints of sweetness.

Contains approximately 30 to 60mg of caffeine per cup.

Ingredients: Organic black tea. Origin: Fujian, China

Storage: Store in a cool, dry, place away from light in an airtight container.

Preparation: 1 tsp per 8 oz boiling water (212ᴼF). Steep for 2 to 4 minutes. Drink black or lighten with milk as desired. Enjoy!