My favourite smoky tea – this has a punchy smoke aroma – but the taste of the tea is pleasantly subtle. Good with a dash of milk, with or without sugar – I prefer without. Pairs well with meaty and hearty foods – such as english breakfasts and bacon sandwiches. Also the best tea for making tea-smoked duck (from an Annie Bell book, ‘More Taste Than Time’ – but similar recipes exist online).
Tarry Souchong
A large-leaf tea impregnated with smoke from special, rare Formosan woods.
Heavily smoked, giving a special aroma and flavour. Highly appreciated by connoisseurs of smoky teas.
