Lapsang Souchong Black Tea

This well known and popular tea is a specialty of Fujian province. After the tea 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 popularity of this smoky tea quickly spread and Lapsang Souchong is enjoyed around the world today. Our 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.

GROWING REGION

Fujian, China. A coastal province in southeastern China where the finest oolong, white and jasmine teas are produced. According to historical records, 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.

BREWING SUGGESTIONS

May be brewed in a regular teapot, Gaiwan, or gongfu style in a small Yixing clay pot. Use approximately 3 grams of tea per 8-10 oz of water, infuse in very hot, but just under boiling water of 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, imparting it on any other tea varieties brewed in the same pot.