by Lorena Romo for porch.com
"Every coffee and tea lover knows that there is a lot involved when it comes to creating the perfect cup. Factors like water temperature, brewing method, freshness, etc., make your coffee or tea taste different every time. If you enjoy a delicious cup of either, it’s always good to know how to brew them in the best way possible to get the most out of every cup, every time.
If you consider yourself a tea or coffee fan, you know that this daily tradition is an essential part of your routine. Read on to learn great tips from some of the best coffee and tea experts."
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What is smoky tea and how can I make it?
"The most quintessential smoky tea is a Chinese black tea called Lapsang Souchong. This unique tea is dried over pinewood, giving it a heavily smoky aroma and a deep, rich liquor. The tea leaves are first withered over pine root fires, then pan-fired, rolled, and oxidized. The leaves are finally placed in bamboo baskets and hung on wooden racks over smoking pinewood fires to dry and absorb the smoke. This results in a powerfully smoky aroma coupled with a smooth taste. Legend has it that this tea originated around the 17th century during the Qing dynasty when people in the Wuyi mountains in China used pine fires to speed up the drying process of freshly picked tea leaves. Stories differ as to whether they had to quickly leave an area or just didn’t reliably have time to wait for the tea to dry otherwise. Lapsang Souchong is now beloved worldwide and is often part of another famous blend with historical roots, called Russian Caravan Tea.
You can make a delicious cup of Lapsang Souchong by simply steeping up a heaping teaspoon of loose leaf in boiling water for 3-5 minutes. It is not for everyone, but its true fans are diehard. Are you up for the tasting adventure?" - Jessica Kochik at The Tea Spot