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  Lapsang Souchong
Lapsang Souchong


 


According to the written record, teas have been produced in Fujian Province for well over 1,600 years. Growers currently produce five different categories of tea most of which originated in the province.




Lapsang Souchong*:
  

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Description
Brewing Suggestions
 
This well known and popular tea is a specialty of Fujian province where, after the leaves are oxidized, they are cured over smoking pine log fires - from which they take on their distinctively rich, malty flavor. This special process for creating the unique flavor of Lapsang Souchong is believed to have originated when, in a rush finish production, tea makers lit fires of local pine wood to hurry the drying of their leaves. The fame of the captivating smoky tea which resulted quickly spread and today Lapsang Souchong is enjoyed around the world. Imperial Tea Court's unique Lapsang Souchong is custom-produced to create a distinctively delicious balance of aroma, flavor, body and finish. A treat for Lapsang drinkers... and a revelation for those who aren't.

Preparation:
May be brewed in a regular teapot, gaiwan, or gong fu style in a small Yixing clay pot. Allow approximately 3 grams of tea per 8-10 oz of water, infuse in very hot, but not quite boiling water 90-95C (194-203F). for 2 to 5 minutes depending on desired strength. Re-steep by gradually increasing steeping time.NOTE: We recommend gong fu preparation only in a pot reserved exclusively for Lapsang Souchong since unglazed Yixing wares will quickly take on the strong aroma and flavor of this tea and impart them to any other tea varieties brewed in the same pot.

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