Mmmm... Lapsang Souchong is must about my favorite tea ever. If you figure out how to make it work, please let me know. And possibly invite me over for a tasting. :)

I'd be interested to know whether there is a problem with fermenting tea. I know tea contains anti-oxidants, which means it delays, inhibits, or flat-out prevents oxidation caused by free-radicals. Would that have an effect on the fermentation process?