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Tea Brokers China Lapsang Souchong

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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 plates and roasted for a short time, and then the tea is smoked over exotic woods rich in resin. Our Lapsang Souchong has a large, open, black, slightly grayish leaf with a sharp note of smoke. The taste is smoky and spicy.

time2-4 minutes temperature100°C spoon4-5 heaped tsp./1 litre