Hu-Kwa Tea


The potters' staple post-lunch pick-me-up at the East Fork workshop back in the day



Lapsang Souchong is a smoky black tea, and Mark T. Wendell's Hu-Kwa variety "gains its distinctive flavor and smoky tang from the pine fires over which it is fired during the final drying process," creating a satisfying mellow cup for any time of day. Brewing instructions: Bring cold, filtered water to a rolling boil (205-212 F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Allow your Hu-Kwa Tea to steep for 5 minutes. Stir, and let the tea settle for about one-half minute.


  • Smokey, black, Lapsang Souchong for rainy days.
  • Dried over a pine fire
  • From Mark T. Wendell
  • We recommend steeping in our Brewing Basket
  • Arrives in an 8 ounce tin.

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