Cultivated in the Fujian Province in China, this tea stands out for its distinct smoky undertones. The smoky flavor is achieved after a long process where the leaves are withered over fires of pine or cyprus wood. The tea is then pan-fried, rolled, pressed, and fermented. Finally, the tea is fired again and then placed in bamboo baskets over smoking pine fires to dry and capture maximum smoky flavor.
Ingredients: Black tea
Lapsang Souchong Butterfly is a loose leaf black tea harvested in China.
Hot brewing directions: Steep 1 heaping teaspoon of tea in 8 ounces of water at 200 degrees Fahrenheit for 4-5 minutes.
Cold brewing directions: Steep 1 heaping teaspoon of tea in 6-7 ounces of water at 200 degrees Fahrenheit for 5 minutes. Add to a 12-ounce glass with ice.
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