This long leaf tea from the island of Formosa has long been a tea connoisseur’s favorite. Hu-Kwa gains its distinctive flavor and smoky tang from the pine fires over which it is dried. Distinctive with its smoky flavor and aroma, it produces a deep red liquor and mellow cup when brewed. Hu-Kwa tea is recognized around the world as the benchmark for Chinese Lapsang Souchong tea and has been available exclusively from the Mark T. Wendell Tea Company for almost a century.

Brewing of Hu-Kwa Tea: In order to enjoy the unique flavor of Hu-Kwa we recommend allowing the tea to draw for five and one-half minutes. Stir, and let the tea settle for about one-half minute. Then decant. Hu-Kwa Tea is best appreciated when drunk clear. Milk or too much sugar compromises its delicate flavor. A little cream goes well but sugar should be used sparingly.

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