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4 ounce bag
$2.00/oz  |
8 oz (1/2 lb) bag
$1.80/oz |
16 oz (1 lb) bag
$1.60/oz |
This is a blend of smoky lapsang souchong and Ceylon FBOP black tea.
Ingredients |
Preparation Instructions
Leaves: 1 tbsp |
I’ve written about cooking with lapsang souchong here before, but we decided to try something new for the Chamber of Commerce party at the bookstore/tea bar last month (the same one where we served the Hipster Hummus and the Orange Spice Carrot Cake Muffins). [Read More]
Lapsang souchong is a fascinating tea. People either love it or hate it. I’ve been winning some converts for it at the tea bar, though, by recommending a use other than drinking it: cooking with it. [Read More]
Black tea is fully oxidized, removing all green color from the original leaves. This is sometimes (incorrectly) referred to as “fermenting.” (If you want real fermented tea, see our Pu-erh teas).
After oxidation, the tea is generally stronger and higher in caffeine than white, green, or oolong tea. It also has a longer shelf life.
Lapsang souchong is a variety of black tea where the leaves are traditionally smoke-dried in bamboo baskets over pinewood fires, which gives the tea a distinctive smoky flavor.
