When plucking this tea, not the youngest leaves and the bud are taken, but the Souchong leaf: riper, larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin. The smoking time is determined for each type separately (Lapsang Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile). The result is a powerfully smoky aroma coupled with a sweetness creates a cooling after effect.
Reasons to LOVE this tea:
- Fresh smokiness, reminiscent of sitting by the fireside
- large, open, slightly grayish to black leaf with a sharp note of smoke
- Great Source of Antioxidants, which have been shown to lower the risk of heart disease
- Black Tea has been shown to reduce cholesterol
- May be an mentally stimulating beverage
- Has approximately 20% of the caffeine content of coffee