Lapsang Souchong is a smoked black tea from Fujian province in China. After plucking, the leaves are withered over cypress or pine wood fires; then the leaves are rolled and fermented. Last step, they are placed in bamboo baskets and dried over spruce wood fires where they absorb the essence of the smoke. The legend claims that the characteristic taste of this tea is due to an accident. During the Qing dynasty, the Imperial army camped in a tea factory, delaying the tea processing. Irritated by this prolonged stay, the owner of the plantation decided to lit open fires of pine wood to hasten the drying. This tea is mostly dedicated to export and not much drunk in China.
Tasting advice: delicious plain. Goes well with savoury or spicy dishes
