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
Alternate brew methods