Lapsang Souchong Black Tea

Description

Lapsang Souchong Black Tea

Smoked tea have quite a following around the world. The flavor is not for everyone, but Lapsang Souchong Black Tea is still the tea others copy. It comes from the Fujian province which is known for Lapsang. Our blender buys theirs from the area near the Wuyi Mountains, on a nature preserve where the finest Lapsang is produced. This area has high mountains with dense pine forests and heavy mist which combine for a ideal tea growing environment. The pine, oak and cypress woods used to produce this tea, give it its distinctive smoked flavor making it a very special tea around the world. And while there are many imitators, Lapsang Souchong from this area is still the standard. The result is a robust, rich smoky flavor, with a medium body and an reddish amber color.

While we were preparing to open our store, we had not heard of Lapsang Souchong, and thought the taste was like a campfire. We were in London at that time and saw Lapsang as one of five black teas offered in the Victoria & Albert Museum’s café, so we figured it must be popular around the world and we were right to offer it from the more we learned about it. When it was first introduced to the Europe, it was a hit as it was unique in flavor due to its distinctive flavor and aroma.

As for its origin, legend says it was created by accident, as many tea varieties claim. During the Qing dynasty, an army unit passing through Xingcun (Star Village) camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pinewood to hasten the drying. Not only did the tea reach the market in time, but also the smoked pine flavor created a sensation!

To produce Lapsang, the tea leaves are first withered over fires of typically pine or cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. They are then placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one’s palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.

Of course, you’ll need an infuser with which to steep your Lapsang. The easiest way it to use a Pincer Ball Tea Infuser. We have several seizes to fit your cup and teapot needs. To take a look, please click HERE.

Steeping Instructions
Hot Tea Steeping Instructions: Put 1 heaping teaspoon of loose tea for each 8oz of water in your tea cup or teapot. Using a tea infuser to hold the tea makes it easier. Pour boiling water over the tea. Steep for 3 to 7 minutes. Garnish with milk or sugar, if you like, and enjoy.

Iced Tea Instructions: For a Liter or quart use 2 heaping Tbsp. of loose tea into teapot. Pour 1 1/4 cup boiled water on tea. Steep 3 to 5 min. Strain tea into pitcher, adding water and/or ice to complete the liter or quart. Garnish & sweeten to taste.

Contains: China Black Tea