Smoked over a pinewood fire, this tea has very unique and complex characteristics that evolve from sip to sip. During the Qing Dynasty, the annual tea drying in the Wuyi mountains was delayed by the passage of the army. Tea farmers then had to speed dry the tea leaves using fire. The resulting tea became the first black tea - a smoky, heavily oxidized tea with a strong and robust flavour profile.
Despite the strong taste, Laspsang Souchong has very little bitterness and includes flavours of malt whisky, cooked fruit and coffee.