A little about: Lapsang Souchong Teas

Lapsang Souchong teas from Fujian Province were initially imported by the Dutch and became popular in England during the nineteenth century. They are ideal with savoury food such as meat and game, fish, cheese and at breakfast. The leaves are withered and then, after rolling, dried over pinewood fires to give them their unique smokey character which can be quite tarry for the most smoked teas. Lapsang Souchongs use larger leaves than is typical for tea production. Taiwan also produces courser Lapsang Souchong teas, of which we offer an example, but the Fujian ones are softer and milder. WE also have an Assam Smoke Oolong which has a unique smokey character. Find it here ... >>