de Monsieur T.
Excellent at mealtime, Lapsang Souchong can also be used in cooking. Mix it with the cooking juices of a grilled chicken or roasted veal, you’ll thank me later.
The souchong leaf is picked at its mature state: the larger leaves, after oxidation, are roasted on hot iron plates. The tea is then smoked on pine needles. This gives it its pronounced smoke flavor reminiscent of the mouth-watering barbecue smell or a crackling campfire. The very pronounced taste, will make your day very pleasant. At least, we hope so.