Smoked tea or Smoky tea, Lapsang Souchong and Tarry Souchong
SMOKED TEA
Smoky teas were first developed in Chongan County in the 17th century. The Chinese smoke their tea in artisanal fashion. After oxidation, Souchong leaves are grilled on a hot iron plate, then arranged on bamboo racks over a fire fuelled by green pine logs that give off their scent. Smoky teas are known for their substantial character.
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