The smoky, spicy flavor of this specialty Chinese is an asset especially for the seasoned tea lovers.
3-4 tsp Lapsang Souchong (smoked Chinese black tea)
1 ½ l-lime or filtered water
On 4 large tea cups spread (preferably with a lid), the tea leaves. Boil the water, boil for 2 min bubbly, then let cool for about 1 minute to about 95 °. Fill the cups to keep the remaining water to a warmer warm.
The teacups cover and wait 3-4 minutes until the leaves have fallen to the bottom of the cup, not stirring. Then slowly drink the tea until the cups are emptied to ⅔.
The rest of the hot water over the tea leaves remaining fill, wait again until the leaves have fallen down, and enjoy the rest of tea.