The technological feature of this tea's production is withering and heating on pine charcoal. The popularity of tea and high demand for it in Europe have led to it often being artificially ‘smoked’ using liquid tar.
The dry aroma is pungent and smoky. The smoke dissipates slightly from infusion to infusion, but does not disappear completely even at the end. The taste is strong, bold, tarry, but acceptable. The most surprising thing after such a dense aroma, behind the smoke screen and in the aroma and taste, is to suddenly discover something else in the tea: tartness and a honey aftertaste.
A very fragrant, colourful tea. It can be used in the production of alcoholic cocktails for infusing whisky, and would be appropriate on a hike, in a sauna, or to surprise guests. Restaurateurs also claim that the strong smoky taste is very interesting in combination with refined desserts such as tiramisu, cheesecake, or profiteroles.