This is the tea with the famous smoky aroma. Originally, the flavouring came partly from bauxite in the soil and partly from drying the tea on tables covered by old fishing nets. The tarry, smoky flavour is added these days during the firing process. Chinese Lapsang is smoother and richer than Formosan, which has a character of burnt car tyres or tarmac roads on a hot day.
Never make Lapsang too strong; a pinch in a pot really will do nicely.
Thick black strips of leaf give a distinct smoky aroma and flavour, and a rich red liquor.
Drink without or with a little milk. Pairs very well with English breakfast foods and with fish.