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Lapsang Souchong
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Country of origin: China Grade: BOP
Altitude: 3500 - 5000 ft Manufacture Type: Orthodox
Infusion: Tending bright with reddish hues
Cup Characteristics: A smooth crisp character with the remarkable and heady aroma of a pine and oak wood fire.
Information: This special smoked tea has a distinctive flavor sometimes referred to as tarry, and is a special tea from Fujian province.
The method of production is as follows: The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are presses into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one’s palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.
Hot tea brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup (though not recommended add milk and sugar to taste.)
Cold tea brewing Method: This is generally not a tea that is consumed cold.
Altitude: 3500 - 5000 ft Manufacture Type: Orthodox
Infusion: Tending bright with reddish hues
Cup Characteristics: A smooth crisp character with the remarkable and heady aroma of a pine and oak wood fire.
Information: This special smoked tea has a distinctive flavor sometimes referred to as tarry, and is a special tea from Fujian province.
The method of production is as follows: The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are presses into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one’s palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.
Hot tea brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup (though not recommended add milk and sugar to taste.)
Cold tea brewing Method: This is generally not a tea that is consumed cold.
For more info about tea please visit our Tea Info page.
For a more detailed brewing guide please visit our Brewing Guide page.
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