When most people think of tea, they think of Earl Grey or green tea. However, there is a third category of tea that is often overlooked: smoky teas. Smoky teas are made by exposed the leaves to smoke, giving them a unique flavor that is unlike any other type of tea. In this blog post, we'll give you a crash course in smoky teas, including their history and how to brew them.
What are Smoky Teas?
Smoky teas are made by exposing the leaves to smoke, which gives them their signature flavor. The most common type of smoky tea is lapsang souchong, which originates from China. Lapsang souchong is made from black tea leaves that are smoked over pine needles, resulting in a strong and distinctive flavor. Other types of smoky teas include Russian Caravan Tea and Scotch whisky-laced teas.
Brewing Smoky Teas
Smoky teas should be brewed using hot water (between 190-200 degrees Fahrenheit), and steeped for 3-5 minutes. Since the flavor of smoky teas can be quite strong, it's best to start with a shorter steeping time and increase it as needed. It's also important not to over-brew smoky teas, as this can make them bitter.
Want to know what is the best loose leaf tea? Check out our guide here!