For the adventurous palate: teas with attitude
Smoky teas are made, not grown. The smoke in Lapsang Souchong comes from real pine wood fires in the Wuyi Mountains of China, where workers dry the leaves over open flame. Gunpowder Green gets its edge from pan-firing, a high-heat process that toasts the leaves and locks in a slightly charred, mineral-forward taste. Both are bold, complex, and unapologetically strong.
If you drink peaty scotch, dark roast coffee, or mezcal, you'll feel right at home here. These teas are savory, not sweet. They stand up to rich foods, cold weather, and long mornings when you want something that lingers. Lapsang Souchong tastes like campfire and pine tar. Gunpowder Green tastes like toasted grain and gunpowder residue. Neither is subtle.
Brew with full boiling water but watch the time. Lapsang can overpower if steeped past four minutes. Gunpowder holds its shape longer and re-steeps well. Both take milk if you want to soften the edge, though purists drink them black.
For more depth and body, our Black Teas are the natural next step, and our Connoisseur Collection gathers our most characterful leaves.
