When plucking a Lapsang Souchong black tea, not the youngest leaves and the bud are taken, but the Souchong leaf: riper, larger leaves from the lower parts of the tea bushes. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin. Our Lapsang Souchong has a large, open, slightly grayish to black leaf with a sharp note of smoke and spice.