Originally produced in Tongmu Pass on Wuyi Mountain, Lapsang Souchong black tea is known as the mother of all black teas in both China and the West. Tongmu Pass is hailed as the "birthplace of black tea." In its traditional processing, the tea leaves are dried over pine wood fires, which imparts a distinctive smoky pine flavor. However, this traditional method has been largely lost in many modern interpretations of Lapsang Souchong. The Barn Lapsang Souchong selects only the finest quality leaves and employs skilled artisans to craft them with care, reviving the authentic pine-smoked aroma and capturing the full original character of this historic tea.