Lapsang Souchong

| 50g makes 16 cups | 37¢ per cup | Lapsang Souchong originated in Fujian Province, where it was said to be discovered by accident during the Qing dynasty when a passing military unit camped overnight in a village tea factory. The next morning, in order to get tea to market on time, the factory workers finished drying out the fresh tea over a fire, instead of their usual process. At the end of production, this style of tea is packed into bamboo baskets and hung over a fire of pine or cypress wood to obtain its characteristic smoky, tarry taste. With a bit of milk and sugar, this tea is perfect during a snowstorm or around the campfire.   What we’re doing: 1 heaping teaspoon (about 3 grams) of Lapsang Souchong per 6-8 oz serving Heat fresh water to 195º-212ºF (boil) Steep 3-5 minutes  What we’re tasting: Earthy – Smoke, oak, pine Pungent – Tar