Comments:

Comment from Jessica | February 6th, 2009, 1:20 pm

I would love to see a video about how oolong is oxidized at different levels. It does not seem to me that it is easy to create so many different oolongs with so many different oxidation levels.

I’d also love to see/hear some more info about smoking tea — Lapsang Souchong — how does it work? Where did the idea come from? Was it originally smoked for preservation or taste, or both?

Just some thoughts Cheers.

Comment from austin | February 6th, 2009, 3:45 pm

I’ll make a note to talk about that in the new video series that Andrew and I will be doing about tea tasting, and judging teas.

Check out our black tea page, we go into some detail there, and there are a lot of photos in our black tea gallery that relate to Lapsang Souchong.

http://www.sevencups.com/about-tea/black-tea/