Tempo de infusão
3–5 min
Recomendado
Nº de infusões
2
Recomendado
Temp. da água
95°C
Recomendado
Proporção de folhas
—
Oxidação
—
Cafeína
High
Notas em destaque
PinhoWhiskyThickMalteFumaça
Visão geral
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
The return of our sold out, cross province experiment. Sun dried bud heavy picking of assamica varietal from Yunnan province that is typically made into Puer. We commissioned this black tea production in 2025 and sent it to a smokehouse in Tongmuguan village in Fujian to be pine smoked by a veteran Lapsang smoker. The three day smoking process occurs at temperatures from 100C to 120C in an old style Lapsang smokehouse. Pressed in Yunnan in early 2026. All of the thick body and malty sweetness of a chocolatey Yunnan black tea, laced with the thick pine smoke of a Lapsang. Better than drinking scotch at 9 in the morning. Each purchase is for one ~ 7 gram ball.