Zheng Shan Xiao Zhong Smoke (Lapsang Souchong), A, 2025
The flavor is strong and distinctive, tarry, but acceptable. But behind the smoke screen lies something else reminiscent of tea: astringency and a honeyed aftertaste. A highly aromatic, colorful tea. It is used in alcoholic cocktails to enhance the whisky's aroma.
The dry aroma is constantly smoked. The smoke disperses slightly from one pass to the next, but doesn't completely disappear even at the end. The flavor is strong and distinctive, tarry, but acceptable. But behind the smoke screen lies something else reminiscent of tea: astringency and a honeyed aftertaste.
A highly aromatic, colorful tea. It is used in alcoholic cocktails to enhance the whisky's aroma. It works well on a hiking trip, with a samovar, in bathhouses, and even for surprising the audience. Restaurant owners also claim that smoked venison pairs wonderfully with sophisticated desserts such as tiramisu, cheesecake, or profiteroles. The scope for hedonistic experimentation is wide.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 6-7 g per 100 ml water
Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: clay or ceramic teapot
- Water: 90-95°C
- Ratio of dry tea leaves: 2 g per 250 ml of water
Infuse for 3-4 minutes
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Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.