Description
China, Sri Lanka
Originating from the 18th century camel caravans carrying tea from China to Europe via Russia, this recipe is a return to the classics. A combination of Chinese reds is paired with a Ceylon orthodox leaf to create a warming brew, apt for keeping one company while journeying through a chilly mountain pass. Enthusiasts may detect the quintessential hint of smoke contributed by the lapsang souchong component.
Dry Leaf: long dark wirey leaves
Taste: malty and woody with a hint of smoke
Process: fully oxidised, smoked and blended
Brewing:
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 |
 |
 |
 |
| 1tbs/5g | 90 |
0:30 |
1:45 |
N/A |
Alternate brew methods
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