Lapsang Souchong is a special kind of Souchong red tea (commonly called ‘black tea’ in the West). Its history reaches back over more than 400 years. At the beginning of the 17th century, Dutch merchants were the first to bring this Lapsang Souchong to Europe and it was particularly sought after by the British royals.
Lapsang Souchong gives an exquisite golden reddish color in the first couple of brews, and turns golden yellow after 4 or 5 brews. Despite its rich and wild taste, it is extremely smooth to drink and gives a long-lasting mellow feeling. It is this contrast between wilderness and elegance, the unexpected combination of unadorned nature and delicate craftsmanship, that makes Lapsang Souchong really stand out among other red teas.
pine smoky and ripe fruit fragrance
warm raisin taste
honey sweet aftertaste
suggested teaware: teapot / gaiwan
method: 5g tea in 110ml/100°C water (could be brewed for 6-8 times)
the 1st-3rd time: 5s
the 4th-7th time: 15s, +10s per extra time
the 8th-10th time: 50s, +30s per extra time
After harvest, the tea leaves are first put on a pine wood fire to wither, and next rolled for oxidation. Afterwards, the leaves are stored in a barrel to further develop a smoky flavor. As a finishing touch, the leaves are roasted over the smoky pine fire one more time, resulting in a thick and black type of tea.