These teas are a speciality of Fujian Province in China. The leaves are put through several stages of preparation which culminates in the teas being hung in baskets over smoking pine wood fires to dry. The leaves consequently become intensely black and have a distinctly smoky aroma. The leaves have so much flavour that they can be used for two to three separate infusions.
Taste: An intensely rich and smooth flavour that lingers for a while. Its distinivet smoky notes are most pleasurable
Aroma: Intoxicating mixture of pine and hardwood smoke with a flutter of fruit and spice
Infusion: An orange brown caramel infusion taken well with milk