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Layered sweetened condensed milk, Cold Brew, chicory simple syrup and a float of half-and-half
Item No. 500107
Available: Peet's Store
(800) 999-2132M – F 6 am – 6 pm PT
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.
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