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DetailsIt's been said that Lapsang Souchong was the very first black tea in the World, dating back to early 1600s in little village in Wuyi Mountains of Fujian China. It's also been said that Lapsang Souchong was the favored tea of Princess Catherine (Queen of England, Scotland and Ireland from 1662 to 1685.) One Lapsang tale takes place during the tumultuous Qing Dynasty. Soldiers, passing through the village of Xing, took refuge a tea shop, kicking out the workers and delaying the process of getting the tea out to the people. At this point, tea was in high demand for it's medicinal properties. The workers could not get to the leaves to dry and oxidize until the soldiers left, and by that time they were far behind demand. In order to speed up the drying process, one smarty decided to try drying the leaves over a fire using indigenous pinewood. This new smokey flavor became the iPhone of teas. Today, Lapsang is not as well-known, but is still beloved for it's unique and powerful campfire aroma and smooth finish. Traditional techniques are still in use; the leaves are smoked over pinewood in a honglong (a bamboo basket.)
1/2 cup coffee
|1 slightly rounded tsp (2g) per 12oz of boiling water||steep 3 min.|
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