Formosa Lapsang Souchong
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The production for Formosa Lapsang begins by withering the freshly picked tea over pine and oak fires. The leaves are then pan fired and each leaf rolled by hand before being pressed and covered by cloths in wooden barrels. After fermenting, the leaves are then rolled again and hung in bamboo baskets over burning pine boughs to dry. The resultant flavour of smoky pine and oak fires, combined with the high quality of leaf used, makes Formosa Lapsang one of the world's finest teas.
Ireland Irelandapprehension
I ordered 2 kg of Formosa Lapsang because I am apprehensive about continued availability after you leave the EU. Nothing recent from England allays my fears one whit.
Lapsang under the shadow of Brexit
You have the Lapsang most suited to our palates but here in Ireland we tremble at the thought of what Brexit will do to its already high price. Vote early and often for Scottish independence!