The leaves are rolled and dried, then placed into bamboo baskets and smoked over wood fires. This imparts the distinctive smoky aroma and flavour for which Lapsang Souchong is known. It makes the perfect partner for a traditional English breakfast or fish dish.

Use a warmed teapot and add one teaspoon of tea per person and an extra ‘one for the pot’. Add freshly boiled water and infuse for 4-5 minutes. Serve with or without milk to taste.