Details: This is John Harney's take on a classic tea blend. The tea of China that was exported (a small portion) went by boat south- eastward from Canton to Europe. The other route was to follow the silk road to the north west to Russia. The teas that went through Russia were plain and they had to survive many months through searing deserts on the backs of camels and mules. No wonder the Russians sweetened their tea with raspberry jam.
Dry Leaves: A variety of dark brown leaves, the larger ones being Lapsang Souchong.
Liquor: The liquor is a medium brown.
Aroma: The aroma has distinguished smokey notes from the Lapsang Souchong.
Caffeine Level: Caffeinated
Body: This is a medium bodied tea. The full bodied teas of Keemun, Assam, and Ceylon are lightened by the Formosa Oolong and Lapsang Souchong.
Flavors: The base teas have notes of muted malt, citrus, and stewed peaches, however all that is over-powered by the smokey aromas.
Brewing Time: 4 to 5 minutes
Brewing Temp: 212° Fº