When plucking this tea, not the youngest leaves and the bud are taken, but the Souchong leaf: riper, larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin. The smoking time is determined for each type separately (Lapsang
Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile). Our Lapsang Souchong has a large, open, slightly grayish to black leaf with a sharp note of smoke. The taste is smoky and spicy.
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