When plucked this tea, not the youngest leaves and the buds are taken, but the Souchong leaf; riper, larger leaves from the lower part of the tea bushes are used. After fermentation, these leaves are out on hot iron pans and roasted for a short time, and then the tea is smoked over pine woods rich in resin. Our Lapsang Souchong has a large, open slightly greyish to black leaf with a sharp note of smoke. The taste is smoky and spicy.