Lapsang Souchong Frühlingstee
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinesisch: wǔ yí shān zhèng shān xiǎo zhǒng
- Übersetzung: Wuyishan Lapsang Souchong
- Typ: Schwarzer Tee
- Sorte: Lapsang souchong
- Herkunft: Tongmuguan, Wuyishan, Fujian
- Erntedatum: 15.05.2022
- Aufbewahrungsmethoden: Versiegelt, Feuchtigkeit verhindern, Vakuum, Allein
- Teemeister: Gong Cheng
Lapsang Souchong Frühlingstee
$6.27
Probe 10g
Frequently Asked Questions
Every Lapsang I’ve tried tastes like liquid smoke and burned rubber. Why would yours be different?
Because most “Lapsang Souchong” is fake. Cheap producers use artificial smoke flavoring (the same stuff in BBQ sauce) on low‑grade leaves. Our Zheng Shan Xiao Zhong is traditionally smoked over real pinewood – no chemicals. The smoke is mild, sweet, and lets the tea’s natural dried‑longan flavor shine. If you still hate smoke, we have an unsmoked version. Just ask.
I bought ‘premium’ Lapsang and it was just dust and stems. Brewed weak and tasted like nothing.
That’s because you bought tea bag fannings – the sweepings off the factory floor. We sell whole loose leaves from the 2026 spring harvest. Each leaf still has its essential oils intact. One teaspoon gives you a dark amber liquor with clear longan sweetness. And because it’s whole leaf, you can steep it 5‑7 times gongfu style. Try doing that with a tea bag.
I love the idea of smoky tea, but the ones I’ve tried are too aggressive. Any hope for me?
You’re not alone. That’s why high‑grade Zheng Shan Xiao Zhong is lightly smoked – just enough to add depth, not to dominate. Think of it like peat in Scotch whisky: a top‑quality Islay (say, Lagavulin 16) has smoke that’s integrated, sweet, and complex. Cheap smoky whisky tastes like a bonfire. We’re the Lagavulin.
I tried brewing it gongfu style and the first steep was bitter. What did I do wrong?
Two quick fixes:
Use slightly cooler water – 90–95°C (not boiling).
Flash rinse – pour hot water in, then immediately out (5 seconds). That first “steep” wakes the leaves and removes any dust. The second steep (10 seconds) will be sweet, not bitter.
Our tea is actually very forgiving compared to cheap Lapsang – but if you’re used to Western brewing, try 3 minutes max. And if you still find it bitter? Message us. We’ll send you a brewing guide and a discount on your next order.
How do I store this? My last tea went stale in two months.
You probably stored it in a clear jar near sunlight or heat. Do this instead:
Keep it in our resealable foil pouch or an airtight tin (we sell tins separately).
Store in a cool, dark cupboard – away from the stove, windows, or spices.
Do not refrigerate (condensation kills flavor).
Properly stored, our tea stays vibrant for 12–18 months. But let’s be honest – you’ll finish it in two months.