Izzy eviel said:
Tea > Coffee.
i am in love with lapsong souchong,
so much that i am going to tell you more about it.
It is a phenomenal Tea................................only find this in my local area, except for going to Boston
It's life a fresh hit off the pipe with every sip
Lapsang souchong (拉普山小種/正山小种, literally Small variety from mountain Lap, pinyin: lāpǔshān xiǎozhǒng, Minnan: l a̍p-pho·-san sió-chéng, Cantonese: làaipóusàan síujúng) is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea (熏茶). Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.
The name in Fukienese means "smoky sub-variety." Lapsang souchong is a member of the Wuyi Bohea family of teas. The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi hills. Eager to satisfy demand, the tea producers sped up the drying process by having their workers dry the tea leaves over fires made from local pines.
Lapsang souchong from the original source is increasingly expensive, as Wuyi is a small area and there is increasing interest in this variety of tea.
High grade lapsang souchong possesses a taste of dried Longan for the first few brews.
Lapsang souchong's flavour is strong and smoky, similar to the smell of a campfire or of Latakia
pipe tobacco. The flavour of the pine smoke is meant to complement the natural taste of the black tea, but should not overwhelm it.[citation needed]
Tea merchants marketing to westerners note that this variety of tea generally produces a strong reaction - with most online reviews extremely positive or strongly negative.[citation needed]
Tea connoisseurs often note that Formosan lapsang souchong typically has a stronger flavour and aroma, the most extreme being tarry souchong (smoked, as the name implies, over burning pine tar).