A superior leaf Lapsang Souchong offering a crisp character wit the remarkable and heady aroma of an oak fire. This special tea has a distinct flavour sometimes referred as tarry and is a special tea from Fujian province. The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine to dry and absorb the smoke flavour.