Tea
Original Smoked Lapsang Souchong
Our traditionally handcrafted Lapsang Souchong Black Tea, or Red Tea in China, has subtle smoky undertones of pine wood and incense that is warm and complex with natural resins and a dried Longan fruit sweetness. The leaf buds produce an exquisite golden orange colour liquid. This is smooth drinking has a pleasant feeling when you feel the liquid pass through your throat and mouth. In fact, our Lapsang Souchong Black Tea or Red Tea is processed by the original method of using smouldering pine woods in a purposely built 3-storey wooden house which is called “Qing Lou”. Notably, the smouldering pine fire generates smoke containing vaporised amber essence that is absorbed by tea leaf, giving the typical pine smoke flavour and making the dried leaves to the lustre dark reddish colour. This is a very relaxing tea to drink specially in a late afternoon when you are exhausted from work and you just want to savour a nice cupful of tea without thinking too much. As a result, it’s also a nice tea to drinking after eating oily food as it can wash away the oil from your mouth. Notably, tEA ORIGIN: Tongmu Village, Wuyi Mountain, Fujian Province, south-east of China CULTIVAR: Camellia Sinensis Sinensis, small-leaf cultivars. In fact, hARVEST TIME AND PROCESS : harvested in May 2024, top 3 young leaf buds are plucked in the early May, carefully oxidised fully until leaves' colour turn to copper, then teas are slowly dried in the smoking room. Notably, bREWING TIPS Normal approach: 95˚ C | 1g for 100ml | infuse for 2 mins | refill water for more brews Gong Fu Approach: Water temperature: 95 ˚ C Leaves to water ratio: 5g for 100ml 1 st & 2 nd infuse: 20 secs 3 rd & 4 th infuse: 30 secs 5 th & 6 th infuse: 50 secs Gongfu brewing yields quite a different palate profile from the normal way. On the palate, infusion time is quite critical to get the right honeyed taste. What's more, do experiment with this tea and see which suits your preference better.
About this product
Our traditionally handcrafted Lapsang Souchong Black Tea, or Red Tea in China, has subtle smoky undertones of pine wood and incense that is warm and complex with natural resins and a dried Longan fruit sweetness. The leaf buds produce an exquisite golden orange colour liquid. This is smooth drinking has a pleasant feeling when you feel the liquid pass through your throat and mouth. In fact, our Lapsang Souchong Black Tea or Red Tea is processed by the original method of using smouldering pine woods in a purposely built 3-storey wooden house which is called “Qing Lou”. Notably, the smouldering pine fire generates smoke containing vaporised amber essence that is absorbed by tea leaf, giving the typical pine smoke flavour and making the dried leaves to the lustre dark reddish colour. This is a very relaxing tea to drink specially in a late afternoon when you are exhausted from work and you just want to savour a nice cupful of tea without thinking too much. As a result, it’s also a nice tea to drinking after eating oily food as it can wash away the oil from your mouth. Notably, tEA ORIGIN: Tongmu Village, Wuyi Mountain, Fujian Province, south-east of China CULTIVAR: Camellia Sinensis Sinensis, small-leaf cultivars. In fact, hARVEST TIME AND PROCESS : harvested in May 2024, top 3 young leaf buds are plucked in the early May, carefully oxidised fully until leaves' colour turn to copper, then teas are slowly dried in the smoking room. Notably, bREWING TIPS Normal approach: 95˚ C | 1g for 100ml | infuse for 2 mins | refill water for more brews Gong Fu Approach: Water temperature: 95 ˚ C Leaves to water ratio: 5g for 100ml 1 st & 2 nd infuse: 20 secs 3 rd & 4 th infuse: 30 secs 5 th & 6 th infuse: 50 secs Gongfu brewing yields quite a different palate profile from the normal way. On the palate, infusion time is quite critical to get the right honeyed taste. What's more, do experiment with this tea and see which suits your preference better.
