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Black Tea by Whittard of Chelsea
17th century Chinese tea producers developed a smoking technique to ensure their valuable cargo travelled well. In the pine forests of the Fujian province, resin-sweet fires were used to smoke and dry Lapsang Souchong until it was enriched with fragrance. Centuries later, the evocative taste of our blend is still much loved by our customers.
I don’t have experience of any loose leaf Lapsang Souchong to compare against unfortunately, but I did enjoy it in a bag. I can see the loose leaf have a fresher underlying tea flavour, but I thought this was great as a quick brew solution.
It has that wonderful camp fire smell, much stronger than I expected. The taste was very pleasant too, just enough wood and smokiness in it. It wasn’t overpowering and steeped very well.
