Lapsang Souchong, also referred to as smoked tea, is one of the world's oldest and most distinctive black teas. The tea is grown in the Wuyi Mountains in the Fujian Province of China and is made by only a select number of estates. Once a very secretive process, Lapsang Souchong is prepared using the same manual techniques today that have been passed down from generation to generation.
After the tea is plucked, the leaves are withered over cypress or pine wood fires. They are later placed into barrels so that the smoky aroma intensifies. As a final step, the leaves are placed into flat wicker baskets and positioned on bamboo trays over smoky pine fires, where they dry and absorb even more aroma. The finished tea leaves are thick and black and when steeped in hot water, produce a rich tea with a unique, smoky taste.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water (about half a cup).
For the first two steeps, 92°c water for no longer than 60 seconds will provide good flavor. However, a third steep should be 30 additional seconds to truly make it shine. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.
Product name: Black Tea Longan Flavor Smoky Lapsang Souchong Grade: A Storage: Avoid sunlight, ventilation places Shelf time: 36 months Notice: This tea has only a slight smoky flavor
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