An ancient and much loved tea from China, large leaves are dried over smoky pine fires. As you might imagine, the tea develops a distinctive smoky flavor. Give it a try when you want a change of pace.
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||Lapsangs comes from The Wuyi Mountains (WuyiShan) in the northeastern part of Fujian Province. This was where black teas were first developed (called Bohea.) In the steeply forested mountains wood was plentiful, so it came naturally to smoke tea like bacon. The leaves were slowly withered to create a complex tea, then the leaves were slowly dried in rooms with a smoky fire below.
||Small leaves that are a dull jet black, with no golden tips.
||Orange brown caramel liquor.
||A heady mixture of pine and hardwood smoke, fruit, and spice.
||Medium to full bodied.
||Pine smoke and bacon with some dark stone fruit.
||4 to 5 minutes