Lapsang Souchong (China)

The lower leaves of the tea plant are tougher and have less complexity in their taste, so the Fuji province in China sets these leaves aside and smokes them over a fire made from pine wood. The leaves are set on a screen and the smoke passes through the leaves.

Lapsang Souchong (Lap-Sang Soo-Shong) has a high reputation outside of China, and high demand makes it increasingly expensive. However, within China, it is rarely drank and is viewed as a "Westerner's Tea" This is a tea that people either have no interest in drinking, or exceedingly enjoy. American author James Michener summed it up by saying, "it is a man's tea, deep and subtle...rugged...better even than whiskey."

This tea blew me away the first time I drank it straight, and I couldn't stop thinking about it. I still enjoy a mug of this straight up, but one of my favorite ways to serve it now is as a tea latte. Brew it double strength and add an equal amount of sugar as tea. Mix the brew 50/50 with warm milk (170 degrees). Add a drop of vanilla extract. This is also a great tea to use in cooking...use it as a meat rub or incorporate it into a sauce. Its flavors are unlike anything else on your spice rack.

Certified Organic

Tasting Notes: Smoke, Clove, Pine, Medium Body

Steep: 1 tsp of tea for 8oz water. Water temperature: 205. Steep time 3 minutes. Sweetener: Optional

Approximately 18 tsp in a 1 ounce package.