Darjeeling blend with a touch of Lapsang. Flowery and subtlely smokey.
It is said that the smoking process was discovered by accident in China. A battalion had set camp in a tea factory. When the soldiers had left and the tea workers returned, there wasn’t enough time to dry the tea the conventional way. They made an open fire to speed up the drying and the new tea Lapsang was created. Nowadays, the tea is dried above softwoord fires. The characteristic taste is also described as “tarry”.