Wuyi Lapsang Souchong, Famous Chinese Black Tea

Grown in the Wuyi region of Fujian Province, Lapsang Souchong is one of the most popular Chinese Red teas outside of China. The popularity of this tea in the western world is related to its very distinctive dark, smoky aroma, which often leads to comparisons with 'peaty' whiskies. Traditionally oxidised in small, dank sheds on the mountainside, the tea is then dried over an open pinewood fire, infusing it with a unique charred, earthy character.

Due to the growing popularity of this tea and attempts to grow it in other regions of the world, genuine Lapsang Souchong from its original source in the Wuyi Mountains is increasingly hard to find.

Aroma- dried fruit, caramel and fragrant smoke

Infusion - dark red

Taste - soft, rich and long aftertaste

Medicinal properties:
Lapsang Souchong is rich in vitamins and amino acids. Regular consumption can help eliminate toxins and carcinogens from the body, improving blood circulation and increasing cardiovascular efficiency. This tea is especially good in cold weather and is recommended after prolonged physical exertion during the winter months.

How to brew it?
1. Suitable for brewing in a Gaiwan, flask or an earthenware teapot.
2. Teaware should first be soaked in hot water to warm it up.
3. Add 5-7 grams of tea leaves per 100-120 ml water.
4. Cover with water at a temperatre of 80 - 85 degrees. This temperature can be achieved by opening the lid of the kettle and waiting 20 seconds. The first steep can be made after 15-20 seconds.
5. The tea from the first steep should be poured away as it is designed to wash the leaves and to eliminate any possible astringency.
6. The second steep can be made after a few seconds to around 20 seconds, depending on one's taste. (The shorter the brewing time, the more steeps the tea can endure). You can brew the tea up to 7-10 times.