The Tea Connoisseur's Formosan Lapsang Souchong Tea
One of Mr. Wendell’s first teas, HU-KWA is a uniquely crafted black tea from the island of Formosa and is considered by many tea connoisseurs to be the benchmark against which all other Lapsang Souchong style teas are measured. Offered by the Mark T. Wendell Tea Company for over a century, HU-KWA tea gains its distinctive flavor and smoky tang from the burning pine wood over which it is fired during the final drying process of the tea leaf. Distinctive with its smoky flavor and aroma, the dry leaves have an almost amber-brown coloration. When brewed, HU-KWA tea produces a deep red liquor and a surprisingly mellow cup. Since this tea is cultivated in varying terroir from the smoky Lapsang Souchong teas commonly produced in mainland China, it has a taste and character all its own. HU-KWA is a one of a kind tea that you will not forget!
Over the decades, we have had many famous and influential tea enthusiasts enjoy our special Hu-Kwa Tea. These tea lovers include: Julia Child, Georgia O'Keeffe, Andy Warhol and Henry Francis duPont.
Proper Brewing of HU-KWA Tea: In order to enjoy the unique flavor of your HU-KWA Tea, we recommend brewing with cold, filtered water that has been brought 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 5-5 ½ minutes. Stir, and let the tea settle for about one-half minute. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. 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.
To view images of our packaging options, individual tea leaf groupings, read customer tea reviews and to select items to purchase, click the individual tea names below.