China Black Lapsang Souchong Tea

This China black lapsang souchong tea has a distinctive smoke flavour which occurs from when the leaves are withered on racks in rooms filled with smoke from fires using pine wood.
This tea is one that you will either like or dislike but is worth a try because the aroma of the dry leaf is stronger than the infusion.
I have been fortunate enough to visit the factory where this tea is produced and although it was long ago, I still remember standing on the balcony of the 1st floor looking out on to the bamboo forest. Single Bamboo trees taller than the factory by a long way all up the side of the hill, swayed with the wind.

Available in 50gm and 125gm pouches

Recommended Infusion instructions:
Boiling but not boiled water (100 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
5gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 20-30 seconds
Infusions 4 to 6: 30-60 seconds
Infusions 7+: 60 seconds +