lapsang souchong
Steep for 3-5 minutes, 208°F
For loose leaf iced teas, use 2 tsp per 8oz glass.
All tea comes from the Camellia sinensis plant. How the leaves of the plant are processed and their level of contact with oxygen determines the type of tea. The more processing the leaves go through, the darker the leaves become, resulting in a distinctive color and taste characteristic. There are four main varietals of tea: black, green, white, and oolong. Tea contains substances called flavonoids, which are powerful antioxidant polyphenols. Antioxidant polyphenols help protect the body's cells from damage due to harmful molecules called free radicals. Regardless of the processing method, black, green, white and oolong teas all contain polyphenols. In fact, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score that measures antioxidant potential of plant-based foods. Black tea is a varietal of tea that has been cultivated for centuries. It is more oxidized than the green, oolong and white varieties. During processing, the leaves are heavily oxidized and fermented Our black tea is made from fresh leaves, hand processed under high humidity to promote carefully crafted oxidation, and then oven-fired which turns the leaves a dark, coppery color to yield a superior complex and authoritative flavor. It has higher caffeine content and is stronger in flavor than the other tea varietals.
Not for everyone but I love it
I freely admit that this is not the tea for everyone but it is one that I make sure I never run out of. If you are the kind of person who loves a good Islay whiskey or maybe an occasional cigar or maybe the smell of a good campfire or maybe you just prefer your tea to have a little bit of bite to it then this is a tea for you. You can smell the hint of smoke when you open up the canister and the tea has such a rich dark taste that leads the LS faithful to flock to it. The first time you brew this tea you might want to do so in an open area since the aroma may be overpowering to you compared to regular tea brewing. The urban legend has it that the tea was created during the Qing era. The tea leaves normally come from the Wuyi province and are consistently dried at one point in the season. Well armies marching through the area delayed normal drying of the tea leaves. Not to waste a good product, the tea producers sped up the drying process by having their minions dry the tea leaves over fires made from local pines. The resulting change in the flavor became so sought after it was done ever since. Not likely true but it makes for a good story.
4/24/12 | Andrew, Santa Clara, CA
It is wonderful
I purchased this tea simply because I had never heard or seen the name. It is wonderful. it has become my favorite tea. It has a unique smell but an absolutely wonderful taste.
6/17/10 | Ruby, Charlottesville, VA
Da Hong Pao Red Robe
Estate Darjeeling
English Breakfast
Formosa Oolong
Cocktail Mixology Set
Our Kosher teas are certified by KOF-K. You may download a printable certificate. In general, tea that isn’t pure tea (because it contains other ingredients) is difficult or impossible to certify as Kosher, though we strive to certify every blend.
The caffeine level in a cup of tea can vary by tea type, steeping practices and even the particular tea harvest. We use the following designations as guidelines for the caffeine levels of our teas:
Robust, high caffeine teas; 50-100mg
Lower caffeine teas with shorter steeping times; 30-50mg
Tea/herbal blends with less than 30mg
Decaf tea retains a tiny amount of caffeine
Herbal teas are 100% caffeine free
These steeping guidelines produce the best results for our palates. Use them as a guideline, but you may certainly experiment and find the best results for yours.
