The King in the North - Dark Lapsang Souchong
Pine-Smoked Black Tea — Yunnan, China
What would the northern kings of old drink beside their warm fireplaces in the dead of winter? Probably something like this tea; dark, smoky, biting, rough & tumble, just like them. It takes milk well!
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 2:30, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 11g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (1 tsp usually does it), and enjoy!
Organic smoked Chinese Yunnan black tea.
So this was my first foray into a smoked tea. It's definitely smokey. I like scotch but this was a bit much for me. If you like smoked teas then this is the one for you. My plan is to add a bit to another black tea to cut it down a bit. Apparently I have delicate taste buds. ;)