Lapsang Souchong

As low as €4.50

Chinese black tea that is dried over a fire of pine or cypress wood. This gives the tea its typical smoky flavour. The Lapsang Souchong tea is primarily for lovers of smoky solid flavours.

More Information
Category Black tea
Description Tea with a strong smoky aroma, but a fresh black tea taste.
ingredients Camellia Sinensis
Guide Use 2 grams of tea per cup/mug (200ml) in a spacious tea filter bag and allow to brew gently for 3-4 minutes in boiled water (95°C).
Origin China

BLACK TEA

Tea is a soothing and refreshing drink with a rich culture and history. You can drink a cup of tea for just a few cents, but tea is a fascinating journey of discovery if you are open to it.

Tea is made exclusively from the leaves of the Camellia Sinensis plant. Beverages made from other ingredients may not formally be called tea. We call them infusions. The youngest leaves are always picked from the Camellia Sinensis shrub, namely the needle-shaped leaf and the two leaves next to it. This is called 'two-leafs-and-a-bud'. These freshly plucked leaves are then used to make black tea, oolong tea, green tea and fermented tea. 

When the tea leaves are picked, they are allowed to wilt until they are limp and rubbery. Then they are rolled and crushed to activate the leaf juices (enzymes and essential oils) and to separate the soft parts from the hard ones. The leaf juices react immediately with the oxygen from the air resulting in brown colouring (oxidation). After about 4-8 hours of oxidation, the tea is entirely dark: black or, as they say in China, red. After this, the tea is dried for about 20 minutes in an oven at 90°C.

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