Lapsang Souchong Butterfly is an acquired taste, offering a crisp character with the remarkable and heady aroma of an oak fire.
First withered over fires of pine or cypress wood. They are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor.
Steeped, Lapsang Souchong Butterfly produces a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one's palate the taste can be light and intriguing or it can be heavy and overpowering.
Blends: Black tea
How to steep: 1 Heaping teaspoon of Lapsang Souchong, 8-10oz Water, 100C/212F, 4-5 mins