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.