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The legendary smoked tea gets its unique flavour from the noble pinewood trees which grow in the region. The legend claims that the smoking procedure was accidentally discovered during the Qing dynasty when a group of soldiers occupied a tea factory for one night postponing the normal drying process of fresh tea leaves for the next day. When the workers returned they discovred that there was not enough time to dry the leaves the usual way. The workers then lit a fire of pine wood to speed up the process of drying. A tea with a smoked pine flavor was born. Recently Lapsang has become a very popular tea to tea drinkers and especially to those who also appreciate single-malt Scotch whiskey and fine cigars. Its smoky flavor is often considered "assertive" and "bold".
Brewing Instructions: :
1 tsp, 3-5 min, 100 °C
Did you know...
In Chinese and culturally influenced languages, black tea is known as "red tea", perhaps a more accurate description of the color of the liquid. The name black tea, however, could alternatively refer to the color of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" more commonly refers to rooibos, a South African tisane.
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