The soil naturally gives this tea a tarry character, which is enhanced by drying the leaves over a fire. The results give a smoky and sophisticated brew, perfect for food and cakes. With milk you can balance the strong taste.
Black tea is fully oxidized. That is, the oxidation process is allowed to stop on its own. After oxidation, the tea is dried. It is oxidation that makes the tea leaves dark. Lapsang is also placed over a fire so that the smoke adds flavor to the tea.