Origin:Wuyi Mountain,Fujian Province, China
Season: Spring tea
Harvest Date: April
Dry Leaf: Tightly twisted strip, glossy black in color
Liquid: Bright orange-yellow
Aroma: Remarkable and strong aroma of a pine wood fire but not overwhelming
Taste: With notes of pine smoky flavor, it tastes soft, mellow with sweet aftertaste, leaving a very pleasant fragrant smell lingering in mouth and throat
Brewed tea leaves:
Storage: store in airtight, opaque packaging. In cool, dry place
Shelf Life: 36 Months
Lapsang Souchong Black Tea
Recommend Brewing Method
Cup Methods Chinese Gongfu Method
Teacup:12oz/355ml Gaiwan: 3.8oz / 110ml
194℉ / 90℃ 194℉ / 90℃
2 Teaspoons / 3g Tea 5g Tea
Brewing time: 3 – 5 mins 5 steeps: rinse, 5s, 5s, 10s, 15s, 30s
Rinse time is around 5 seconds
Lapsang Souchong Black Tea
Lapsang Souchong is one of the oldest black tea in the world. It has a history of 400 years so far. Lapsang Souchong is ideal for dishes mixed with curry and meat. So it develops into world famous afternoon tea in Europe. It is fumigated with pine needles or pine wood and its aroma is rich and thick.
Black tea processing
Withering
It is the first step to make black tea, that is, to make the fresh leaves lose some water through air-cure. Withering can strengthen the activity of enzyme in the tea and make the tea soft and flexible for easy shape-making.
Rolling
Rolling is able to make shape of tea leaves and improve the concentration of the aroma and the color. Meanwhile, it is easy for oxidization and fermentation.
Fermentation
This is the special stage to make black tea. The polyphenols can be oxidized under the effect of enzyme and the lead color turns from green to red, forming the quality of red tea, red leaf and red liquid. After a proper degree of fermentation, the tender leaves are uniform and red while the old leaves are red with green. The flavor of green grass disappears but with the aroma of ripe fruit.
Drying
Bake the tea with high temperature. Evaporate the water rapidly to a proper degree. Fix the shape and keep it dry in case of mildew. Drying is to stop fermentation and keep the fragrant materials at the boiling point so that black ta can get sweet and mellow aroma.
Health Benefits
1.Theophylline in black tea can absorb heavy metals in the body and help expelling of toxins.
2.Black tea contains polyphenol, saccharides and amino acids which can stimulate the spittle to secrete and promote the secretion of saliva and body fluid.
3.Caffeine in black tea stimulates the cerebral cortex and the excited nerve centre and plays the role of refreshing and eliminating fatigue.