Tarry Lapsang Souchong

When the tea leaves for this tea are harvested, it are only the Souchong leaves which will be taken. Those, who are riper and grow on the lower parts of the tea bushes. After the fermentation, the leaves are roasted on an iron pan for a short time before smoked over exotic woods.
There are actually three sorts of this speciality tea which are called Lapsang Souchong, Tarry Lapsang Souchong and Lapsang Souchong Crocodile. All of them are defined by the smoking time.
The tea we are selling is the Tarry Lapsang Souchong. A full-bodied tea with a very intense, smoky taste and a reddish cup.