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Unusually, leaves are laid out on a bamboo drying tray, and left for an extended period of time in a smoke house! Pinewood is lit beneath the raised beds and the smoke infuses into the leaves.
This method originated when the Chinese left the leaves in the drying process for ‘too long’. They thought that they had ruined the batch. The Dutch traders came along, brewed the tea and hailed it a great success. Very much a ‘love it’ or ‘hate it’ flavour profile.