They say smells and tastes can conjure up memories in an instant. Well, we say there isn't a scent or flavour more distinctive than Lapsang Souchong. It's all down to the pinewood smoke that permeates the tea leaves when they're being dried.
The result? A smokey, golden tea that will evoke forests of pine trees and ice-capped mountains with every sip.
£2.49 for 50 teabags
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- More about Black Tea
"A smokey, golden tea that will evoke forests of pine trees"
We believe that how you make your tea is equally as important as the tea you use, so here are our tips:
- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- Use 1 teabag per cup or 1 teabag per person in a teapot
- Steep for 3 to 5 minutes (or to your taste)
- Best with a splash of milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!
"oxidation gives black tea its colour and richness"
Black tea, just like green tea, comes from the Camellia Sinensis plant.
- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and may be cut
- "Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size
Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals
All natural ingredients:
- Black tea from south east China.
- The unique flavour of Lapsang Souching is produced during processing by laying out the tea leaves on bamboo trays and letting pinewood smoke permeat through.
The description says it pretty well - very smokey and truly mysterious. Definitely not a morning tea.
It's a very peculiar blend: the smokey accents are pretty strong, even after just a minute of infusion in the teapot. It's definitely a tea for the winter and only for those who like strong perfumes and tastes. If your tastes usually linger more toward teas like the Prince of Wales or the Earl Grey, then this is hardly the blend for you.
My grandmother introduced me to Lapsang when I was a little girl and I've been drinking it for 30 years. It is my favourite tea: smoky, tarry, distinctive, evocative. Not for the faint hearted.
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