The first China Black teas that left the northern Fujian coast to western Europe came from the mountainous tea producing area now known for its Lapsang Souchong. Lapsang Souchong is a smoked tea with a distinctive flavor from the tea leaves being withered and dried over pine wood fires, and becoming thick, glossy, coral black strips, slightly curled. They produce an infusion that is whiskey-like in appearance with a phenolic aroma and a pungent smoky flavor. This tea is often used in "Russian Caravan" blends. It is drunk with or without sugar and milk. Use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°). Pour hot water over leaves and steep 4 minutes.