"Comforting, a brunch-time tea with a hint of cinnamon."
Our take on Lapsang Souchong, this is a a sumptuous tea with a refreshing twist. Rather than traditionally pine-smoked, this unusual tea is smoked over cinnamon. Made for us by Herman and his family on the Handunugoda estate in Sri Lanka. Here, rather than pesticides, the tea is protected by insect-eating birds. A smoky, sweet tea with a hint of spice, it is the essential addition to any Sunday brunch or campfire supper.
How to Enjoy: Use approximately 1 tsp per cup; use fresh, just-off-boiled water and infuse for 3/4 minutes. Re-infuse to explore the leaves.
P.S. Kate's tip - try a Smokey Margarita!