Traditional Lapsang
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Forget the modern smoked lapsang souchong you know – this is the original chocolately beauty underneath.
How to Brew: Use 3 level teaspoons (4g) of leaves per 8oz water at 200F. Leaves can be steeped 2 times without loss of flavor. Suggested 1st steep: 2min, 2nd: 2min 15s.
Grown in Fujian, China.
