As legend would have it, ancient Chinese tea makers sped up the drying of their tea leaves with heat produced by wood fires. The "new" flavor or style of tea became a popular alternative to traditional black tea taste and has continued on as a tradition many centuries later. Today, fully oxidized black tea leaves are penetrated by the smokiness of pine wood fires producing what we refer to as "smoky tea" or Lapsang Souchong. These organically grown leaves brew a Scotch-like cup with an intense campfire aroma. (contains caffeine)