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Lapsang Sushong is a special Chinese black tea from Fujian province that dates back to the 17th century. Carefully selected tea leaves are dried in the sun and placed in a basket for fermentation. The process is carried out close to the fire until the leaves completely lose the taste of grass. After that, the tea leaves are dried in a pine kiln which gives it a smoky aroma. Preparation method: add 1 teaspoon to 200-300 ml of water and let it stand for 8-10 minutes. It is preferable to prepare Lapsang Sushong in a clay pot.