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Lapsang Souchong |
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From the Fujian province, China, this wonderful tea was discovered quite by accident. During the Qing dynasty, to hasten the drying time of the leaves in order to get them to market on time, factory workers spread the tea on bamboo trays over pine wood fires. Not only did the tea get to market on time, it was wonderfully received. Today these large, robust leaves are still processed in much the same manner - withered, pan fried and then pressed into barrels to ferment. After fermenting, fired and rolled and placed in baskets over smoking pine fires to dry. This brew has a beautiful rich, red colour. The distinctive smokey flavor is classic. Its piney flavor is to be savoured and enjoyed anytime of the day. |
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Click
image to enlarge. |
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To
Prepare Lapsang Souchong is best when brewed with spring water at a temperature of 212° for 5 minutes. We recommend one teaspoon for every 8 ounces. Enjoy this tea through 2 infusions. |
Tea Lovers Also Recommend If you enjoy the distinctive smokey flavor of this classic Lapsang Souchong, you may also enjoy robust Russian Caravan or perhaps earthy, mellow Yunnan Pu-erh. |
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Packaging
is available in our triple-layered, foil bag or 4 oz custom
tin. |
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