Formosa Lapsang Souchong

Formosa Lapsang Souchong tea leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, the tea leaves are pressed into wooden barrels and covered with cloth to ferment until the leaves give off a pleasant fragrance. The Lapsang Souchong leaves are then fired again and rolled into taut strips. Finally, to produce the smoky flavour and distinctive tarry taste, the leaves are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavour.

Formosa Lapsang Souchong tea is stronger in tarry flavour than standard Lapsang Souchong tea, but is a tea loved nonetheless for its very unique taste.