Lapsang souchong tea

Lapsang souchong is a type of smoky black tea that is traditionally smoke-dried over pinewood. The production process is similar to standard black tea production, with the additional smoking step in which the leaves are dried over a pinewood fire. The smokiness level can vary, but it should never be overpowering. It typically remains even after several infusions. Apart from smokiness, this tea is usually described as malty, subtly sweet, and mellow. It is traditionally enjoyed without any additions, but milk and sugar can be added depending on preference. This distinctive tea originated in Fujian's Wuyi Mountains, and it is traditionally produced from the Bohea cultivar, which is native to the area. Its origin is mainly associated with Tongmu Guan—which is still considered the best and the ideal location for the cultivation and production of authentic version. This tea would pair well with savory dishes, especially meat-based dishes such as pork and lamb. It can also be a good pairing with cheese, game meat, tuna, and breakfast or brunch dishes. Lapsang can also be used in cooking to impart a subtle smoky flavor, and it is sometimes used in blends, particularly breakfast blend and Russian Caravan. Similar tea is also produced in Taiwan. ** https://www.tasteatlas.com/lapsang-souchong

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