What is lapsang souchong? Why does it have such a smoky taste?

Sources:

• https://en.wikipedia.org/w/index.php?title=Lapsang_souchong&oldid=874580993
• https://sevencups.com/2013/11/the-demise-of-tongmu-lapsang-souchong-black-tea/
• https://www.therighttea.com/lapsang-souchong-tea.html
• “The Tea Drinker’s Handbook”, p. 159
• http://nicky_smith.tripod.com/neon.html
• “The Tea Enthusiast’s Handbook: A Guide to the World’s Best Teas” p. 133 (Loc. 2192)
• https://en.wikipedia.org/w/index.php?title=Russian_Caravan&oldid=872883877
• http://www.flavorandfortune.com/dataaccess/article.php?ID=617
• http://sensibiliteas.blogspot.com/2009/01/sherlock-holmes-and-his-cup-of-tea.html
• https://www.thekitchn.com/cooking-with-tea-smoky-lapsang-52170
• https://www.teaformeplease.com/blog//2017/08/the-real-lapsang-souchong-and-dangers.html
• http://theteastylist.com/2012/01/23/pillars-of-smoke-churchill-cigars-and-lapsang-souchong-tea/
• https://theteaspot.com/steep-it-loose/loose-black-tea/where-does-lapsang-souchong-tea-come-from/
• https://verdanttea.com/the-legend-of-lapsang-souchong/ (yet another origin myth: bandits burning down sheds)

Apparently my previous "episode" consisted of the text post "I like Darjeeling." This serves admirably as a summary of the entire episode, as well as the entire podcast, and potentially my entire life. Still, I meant to include an audio file as well.

Big surprise: I like Darjeeling.

High-grade Tie Guan Yin is often referred to as "monkey-picked" tea. But do monkeys really pick tea?

Yes, Tea Rage is back after a brief two-year absence, and pretending that nothing has happened.

Tea is mostly water, but we don't think much about water. What is it? Where did it come from? How does it work? And how can we use this knowledge to make our tea better?

Tea bags are horrible tea. There's nothing wrong with tea bags. Let me explain.

Errata: At one point I say "milligrams" when I mean "milliliters".

The challenges and triumphs of making tea while traveling.

Links:

• Bodum Bistro Kettle
• Ketadyn Combi Filter

A discussion of tea in the workplace.

Tea review: Silk Dragon by The Tea Merchant 

How do I feel about flavored tea? Guess.

Tea review:

• Wu Yi Yan Cha, Imperial Grade

Robert Fortune, the superspy of tea.

Links:

• For All The Tea in China by Sarah Rose

Due to a sudden and unexpected attack of employment, Tea Rage was put on hold for a little while. However, it will return on April 2nd, 2013, and will continue, at that point, at two-week intervals as long as I can manage it. Thanks!

P.S. Make that April 3rd!