Do you like smoky whisky, marmite or Guinness flavours? You'll not be disappointed with this Lapsang Souchong Loose tea; it is smoked with cedar wood and pines. Why so smoky? In the early 17th century when export to Europe started, the traditional green teas did not travel well and quickly lost quality during the 15-18 month journey across land and sea. The producers developed different drying methods in order to keep the tea for longer, this consisted of racks built over ovens that allowed the heat to rise up through vents in the ceiling and into the drying room above. To fire the ovens, they used local pine wood from the forests near the factories and as the wood slowly burned, it gave off a certain amount of smoke that was absorbed by the drying tea leaves. This process is still used and gives the tea the distinct smokey flavour we know (and love) today.