For those who love the bay of redThis black tea, which is produced from large tea leaves grown in Fujian region of China, is dried on pine fire by the traditional methods after being collected, so it is also known as 'incense tea'. It can be blended with Assam or Ceylon teas optionally to soften the taste of Lapsang Souchong tea, which is well known by gourmet tea lovers. The rate of blending varies depending on how hard you like the taste of tea. INFO: In the old times, when the demand for tea in the Wuyi area increased, it is known that Lapsang Souchong tea was formed during this process to dry the tea quickly. RECOMMENDATION: The ideal brewing recommendation of beta experts is to blend approximately 10% Lapsang Souchong and 90% Assam and Ceylon teas.