Roasted tea leaves: Delivers a bold, smoky flavor profile
Fermented and smoked: Enhances depth and complexity of taste
Large leaves from lower bushes: Provides a heavier, more robust mouthfeel
Traditional preparation: Enjoyed best with hot iron pans or plates
Summarized by Shop
Black, strong, smokey tea.
larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin.
You either love it or you hate it. Fortunately many of our regulars love it.
Type
Black tea
Leaf Size
Large, from lower tea bushes
Processing
Fermented, roasted, smoked over pine wood
Form
Loose
Preparation
Hot iron pan or plate recommended
Summarized by Shop
5.0
2 ratings
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1
Always love a lapsang first thing in the day ๐
James ยท March 18, 2024
We always add a pinch of Lapsang to our tea. It gives it a lift.