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This China green tea’s flavor balances the ethereal fragrance, like drinking the nectar of fresh flowers.
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Ready to explore the world of Peet’s? These sampler collections will introduce you to some of our favorites.
Smooth and red in the cup, this China black tea’s scent is utterly unmistakable: heady, smoky, and alluring.
Many China teas have a subtle toasty note, but there’s nothing subtle about Lapsang Souchong. Legend has it that its smoky flavor was discovered by accident. During the Qing dynasty, an army unit passing through a village camped out in its tea factory, which was filled with fresh leaves awaiting processing. When the workers returned, there was not enough time to dry the tea the customary way, so they lit open fires of pine wood. Today, Lapsang Souchong is first withered over pine root fires, then pan fired, rolled and oxidized. The leaves are then placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke. The result is a powerfully smoky aroma coupled with a sweet and mild taste.
• Start with a preheated cup or teapot.
• Measure 1 spoonful (3g) of tea for each cup of water.
• Bring the water to a rolling boil; steep tea for 5 minutes.
• Strain leaves while pouring.
I love Lapsang Souchong tea. The aroma reminds me of the oakum between the planks of very old sailing ships. It brings back wonderful memories of pine tar. This one is very good when available. This brings me to:
Why is it often not available? I've never read an explanation nor seen a projected date when it will be available.
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