An interesting twist on the traditional Earl Grey, this tea is made with Chinese Lapsang Souchong to add a savory smoothness to the citrus notes of Bergamot. Best in the afternoon, and suggested without milk.
Legend claims that the smoking process for lapsang souchong was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pinewood to hasten the drying. Not only did the tea reach the market in time, but also the smoked pine flavor created a sensation!
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.
Chinese Lapsang Souchong with natural Bergamot flavor,