The history of Lapsang Souchong tea dates back to the Quing dynasty in China, circa 1640. The production process consists of withering the leaves over pine wood fires, rolling to add oxygen and then smoke-drying. Lapsang Souchong has a distinctive smoky flavour with sweet notes. When making the drink it is important to not overboil the water: turn the kettle off just as water starts to boil. Tastes well with or without milk.

BREWING: Allow 1-2 teaspoons per cup. Pour the freshly boiled water onto the leaves. Steep time: 3 to 5 minutes. It is very imporant to not overboil the water: turn the kettle off as soon as it starts boiling. USES: This bold and full-bodied tea tastes equally well with or without milk. BENEFITS: Like most black teas, Lapsang Souchong contains caffeine, making it a suitable choice for those who enjoy a caffeinated beverage. It is loaded with antioxidants which prevent damages to human cells; it is also believed to boost metabolism. ABOUT: Lapsang Souchong is notable for its smoky character, which sets it apart from most other teas. When brewed it has a pronounced smoky scent that can be reminiscent of a wood-burning fireplace or smoked meats. ORIGIN: The history of Lapsang Souchong tea dates back to the Quing dynasty in China, circa 1640. The tea is grown in the Wuyi Mountains in the Fujian Province of China. The production process consists of withering the leaves over pine wood fires, rolling to add oxygen and then smoke-drying.