When picking this tea, it is not the youngest leaves and their stalks that are picked, but the "Souchong leaf": the more mature, larger leaves from the lower parts of the tea tree bush.

After fermentation, the leaves are placed on hot iron plates or pans and fried for a short time and then smoked over resin-rich conifers. The smoking time depends on the type of tea being smoked (Lapsang Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile).

This Lapsang Souchong has large, open, grayish-black leaves with an intense smoky note.
The taste is smoky and spicy.