Our fine Lapsang Souchong comes from Tong Mu – the birthplace of the red tea located in Wuyi Mountains. Surrounded by dense pine forests, the high altitude tea gardens are shrouded in heavy mist providing the ideal environment for growing premium quality tea.
This Lapsang is produced from the very young leaves that was harvest in the early April and then carefully smoked by burning the pine woods.
The golden brown leaves yield a clear red liquor with a sweet aroma of berries and honey. The taste is rich but clean, offering a wide spectrum of floral and berry notes. The natural sweetness and the malty underlining tone makes this tea an easy to enjoy cup that does not need the addition of milk and sugar.
How to brew
Use freshly drawn cold water
Water temperature 100 ºC
Use 3g tea leaves in a 350ml cup
Steep for 1 to 2 minutes (or to your taste)
Infusions: at least 5 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone
Brewing vessel: Glass cup, gaiwan, glass or porcelain pot