Lapsang souchong is a black tea originally from the Mount Wuyi area in the Fujian province of China. The tea leaves have been withered over pine fires, pan-fired, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a smoky, robust tea with an overriding scent and flavor of wood smoke, which dominates the flavor of the black tea itself.
During the Qing Dynasty (1644 to 1911) soldiers were traveling though the Fujian province of China and decided to set up camp in a tea factory. Their presence disrupted the scheduled drying of the tea. When the soldiers left the tea masters had to come up with a way to get back on schedule. They decided to dry the tea leaves over pine fires. What started out as a quick fix turned into a popular tea.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.
Jianxi, Henan, China