A young monk once asked the wise tea master Lao Cha:
– Shifu, how come Lapsang Souchong tastes so good and so comforting, especially in the evening? Every time I drink it I get so cozy.
– The secret lies in the smell of a campfire. Mr. Wen, who made this tea, makes sure that the tea gets nicely fried by the rising smoke of pinewood. The gentle tea leaves absorb the smoke. Then, later at night, you can enjoy the soft mellow taste with the fragrance of a campfire. It’s the precise combination to make a person feel oh so cozy.
Lapsang Souchong (Zheng Shan Xiao Zhong) is certainly the forefather of all the black teas. Furthermore, our organic Lapsang Souchong is handmade by a very experienced tea master, Mr. Wen, who is very strict about using only the traditional methods of tea making. Surely, making Lapsang Souchong requires at least twenty procedures, followed by withering, rolling, fermenting, and other traditional crafting techniques.
All of this is done in a traditional building with several floors. On the first floor, there is a large fireplace where the pinewood is burning and the smoke that is rising up is used for frying the tea. Naturally, the tea leaves absorb the pinewood smoke. Finally, the product holds the scent of smoky pine.
The smoky scent is very well balanced with the natural sweetness of the tea and they compliment each other. The unique flavor stays present in each cup until the very last brew.
This tea comes from the Tongmu, Wuyi Mountain – the birthplace of hong cha, the legendary tea region of many peaks, valleys, and a river with 9 bends.
- Place of Origin: Tong Mu Guan, Wuyi Mountain (elevation 1000m), Fujian Province, China
- Harvest Time: April 2021
- Plucking Standard: One bud and two or three leaves
- Dry Leaf: Tightly twisted strip, glossy black in color with some golden tips
- Aroma: Remarkable and strong, but not overwhelming
- Taste: Notes of smoky pine flavor. The taste is soft, mellow, with a sweet finish; leaving a very pleasant fragrant smell lingering in the mouth and throat
- Cultivar: Wuyi Qi Cong ( 武夷奇种) Cultivar
195℉ / 90℃
6g per 500ml 3-4min
6g per 120ml 10sec + 5sec for each subsequent infusion