Lapsang souchong is the earliest black tea in the world. Originally from the Wuyi region of the Chinese province of Fujian.
It has a strong and smoky aroma derived from its drying process over smoking pine fires. As a result its leaves are thick black and its liquor dark red with a flavor of pine smoke. Exported to Europe in the seventeenth century.
Lapsang Souchong can be drunk with or without milk and many find it taste great even after the liquor has gone cold. It also pairs very well with curry and meat dishes.
Lapsang souchong from the original source is increasingly expensive, as Wuyi is a small area and there is increasing interest in this variety of tea.
This unique black tea is smoke dried over pinewood, giving it a heavily smokey aroma and a deep, rich liquor. The tea leaves are first withered over pine root fires, then panfried, rolled and oxidized. The leaves are finally placed in bamboo baskets and hung on wooden racks over smoking pinewood fires to dry and absorb the smoke. This results in a powerfully smoky aroma coupled with a smooth taste.