Smoky in aroma, Lapsang is from the Wu Yi mountains in Fujian, China. The story goes that a small tea village was beset by Taipei Rebels during a critical point during the harvest. Not wanting the tea to spoil, the locals quickly dried it above pinewood fires. This caused it to take on a smoky, peaty, almost iodine character. Once the village was released by the Rebels, they sold the tea and found that this new flavour was very palatable, especially in the European market. This is best had on its own or with milk.