Lapsang Souchong comes from The Wuyi Mountains (WuyiShan), in the northeastern of Fujian, China, where black teas were first developed (called Bohea in local dialect.)

In the steeply forested mountains wood was plentiful, so it came naturally that local people smoke tea like bacon. The leaves were slowly withered to create a complex tea, then the leaves were slowly dried in rooms with a smoky fire below.

Liquor: Orange brown caramel liquor.
Aroma: A heady mixture of pine and hardwood smoke, fruit, and spice.
Body: Medium to full bodied.
Flavors: Pine smoke with some dark stone fruit.

This unique organic black tea is dried over pinewood, giving it a heavily smoky aroma and a deep, rich liquor. The tea leaves are first withered over pine root fires, then pan fried, 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.