Rich in colour and fragrance this is an ancient smoked tea once a favourite of Winston Churchill and is historically produced in the Fijian province of China. The leaves are roasted in a bamboo basket called a hōnglóng, which is heated over burning pine wood, which contributes to the aroma and smoky flavour.
Legend has it that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the drying process by getting their workers to dry the leaves over fires made from local pines.
No matter how long you brew this tea it’s unlikely to go bitter, the soft sweet smoky flavour is much gentler than the strong aroma reminiscent of the campfire, reportedly the first black tea in history, we encourage you to give it a go and don’t think you’ll be disappointed. Campfire Cookout is more commonly known as Lapsang Souchong is generally enjoyed without milk.