Lapsang Souchong Butterfly
A wonderful smooth, black tea with the deep aroma of smokey pine fires. Lapsang Souchong is very special tea from Fujian province in China. We thought you might like to see where this wonderful trea was grown so here is a youtube link to a beautiful video of Fujian
The 100gr Loose Leaf Teas are vacuum packed in aluminium foil and a lovely, paper outer with full content information.
How To Brew
We recommend steeping one heaped teaspoon of Lapsang Souchong tea leaves per mug for 2.5 minutes in freshly boiled, piping hot water.
Lapsang Souchong tea hails from the Wuyi Mountains in the Fujian province of China. It is often called 'smoked tea' and Zheng Shan Xiao Zhong in Chinese. Teas from the Wuyi Mountain region are part of the Bohea tea family. It is one of the oldest black teas in the world. Some tea experts believe Lapsang Souchong is older than Keemun black tea from India. Only a select few tea estates in the Fujian province produce this tea. It is produced by hand in a process that was shrouded in secrecy for centuries.
Most Chinese black teas are produced through a process of withering, pan-firing, rolling, and oxidation. Lapsang Souchong is unique in that leaves are dried not by withering, but by smoking. The unusual manufacturing technique to make Lapsang Souchong has been passed down through generations.
According to Chinese legend, this tea was discovered by accident during the Qing Dynasty. The main players were a troop of soldiers and a tea factory nestled in the towering Wuyi Mountains. The soldiers needed somewhere to stay as they passed through the tea village so they spent the night in rooms at the tea factory. The unexpected arrival of their guests caused the tea masters to fall behind in production. To catch up, they built pine fires to accelerate the tea production process. The added haste resulted in a smoky tea that is beloved by tea drinkers today.
Today, Lapsang Souchong tea is produced exactly as it was thousands of years ago. Leaves are first harvested from the Camellia sinensis tea bush, typically two or three layers down from the flower buds. These tea leaves are coarser and have fewer aromatic notes than leaves closer to the bud. The pine smoke roasting process also enables tea growers to produce a delicious tea from leaves that would otherwise go unused.
The fresh leaves are then placed in a bamboo basket called a hōnglóng over a cypress or pine wood fire to wither. The leaves are then placed in barrels where they further develop smoky flavors. To end the oxidation process, the black tea leaves are again placed in flat bamboo baskets and roasted over the smoky pine fires. The process results in a finished tea that is thick and black in color.
Aroma and Flavor
Chemical compounds in the pine fire smoke cause the smoky taste of Lapsang Souchong. These compounds include longifolene and a-terpineol, which are not found in any other tea varieties. The use of pinewood fires results in a smoky aroma with a lightly evaporating finish.
Lapsang Souchong is a light bodied tea with a heady, piney aroma. With its smoky aroma and flavor, this tea could be the favorite of Smokey the Bear. It can also find a special place in your tea collection if you enjoy warm, roasted, and piney flavors. Its flavor profile contains hints of pine resin, smoked paprika, and peated whiskey. Lapsang Souchong is best consumed during cold months as it imparts a cozy and pleasant tea drinking experience. This tea also pairs well with meals.