Smoked Lapsang Souchong Spring Tea
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
- Chinese: wǔ yí shān zhèng shān xiǎo zhǒng hóng chá chūn chá
- Translation: Wuyi Smoked Lapsang Souchong Black Tea Spring Tea
- Type: Black Tea
- Cultivar: Lapsang souchong
- Origin: Tongmuguan, Wuyishan, Fujian
- Harvest Date: 2025/04/24
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
- Tea Master: Gong Cheng
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Origin & Legend
During the late Ming dynasty (1568) a group of soldiers were passing by Tongmu. Due to the chaos caused, the villagers had no time to process the leaves into green tea. The second day, the leaves were withered. In attempt to save the tea leaves, the farmers started to roast it with pine wood.By surprise, the villagers and soldiers loved the tea resulting from this improvised and innovative processing method. As a result, year after year the amount of orders increased and the villagers weren't able to keep up with the demand. Especially, when this tea was presented during an international trading fair in Fuzhou, it attracted many European traders. Zhengshan Xiaozhong eventually became a tribute tea to the royal court of United Kingdom.
- The Wuyi Mountain is blessed by nature: mild weather with sufficient rainfall and sunlight and fertile soil, making it one of the most famous tea growing area in the world. Apart from this black tea, the Wuyi Mountains also produces other famous teas belong to the so called “Wuyi Cliff Family” of teas.
- In the manufacture of Smoked Lapsang Souchong, fresh leaves are brought to the second floor of the Yan Lou (a building for smoking tea) where the tea is withered. The first floor of the Yan Lou is an open area for burning dried pine needles and pine wood. Slightly resinous flavor notes will develop in the tea over time as it absorbs some of the volatilized oil from the pine.
Smoked Lapsang Souchong Top Grade complements well with slightly spicy and oily foods. - It's carefully processed in the most authentic way under strict quality monitoring by experienced tea masters. The leaves are traditionally roasted on pinewood to obtain a 'subtle' level of smokiness, while the amazing aroma and flavours are still able to shine through. It's naturally delicious.
- Smoked Lapsang Souchong is often considered too bold for many tea drinkers, but those who drink it understand the savory delicacy of gorgeous smoky pine layered with a fine black tea. This particular lot is stellar - and the opposite of the more robust style of smoked black teas commonly available. This Lapsang hails from the village of Tong Mu and is lovingly made into an exquisite, light style smoked black tea. It is mellow and sweet with a light smoke to it. It's quite beautiful.
- Lapsang originated in the Wuyi Mountains of the Fujian province of China, where it is still produced today. Like all Chinese black teas, Lapsang Souchong is produced from the leaves of the camellia sinensis plant. The name “souchong” refers to the fourth and fifth leaves of the tea plant, which are farther removed from the prized flowery pekoe bud at the tip, and are considered somewhat inferior in quality. When smoked and preserved as Lapsang, Souchong, however, these leaves become prized for their unique smoky flavor, and are highly sought-after all over the world.
- Unlike other black teas, which are usually withered and then steamed or fired, the leaves used to make Lapsang are smoke-dried over burning pinewood. This process imparts a distinctive flavor to the tea, with a smoky, campfire-like aroma and notes of pine and burnt sugar.
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How to brew Smoked Lapsang Souchong？
To make Smoked Lapsang Souchong, we recommend using a ratio of one level teaspoon of tea leaves for every siz ounces of water. Heat your water to a full boil, approximately 212 degrees.
We recommend preparing Smoked Lapsang Souchong using a teapot, tea infuser, or tea filter. These brewing methods give the tea leaves enough room to expand as the tea steeps, resulting in a richer, more flavorful cup. Enjoy Lapsang on its own, or take it with milk and sweetener if you prefer. Smoked Lapsang Souchong also makes (at least in our opinion) an excellent tea latte!