Mr. Jiang’s tea farm, Tong Mu, Wu Yi Mountain, Fujian Province, China
Camellia Sinensis Sinenesis, Xiao Zhong cultivar.
HARVEST TIME AND PROCESSING
Early May. 1 young shoot with 2 opened leaves were hand-picked, fully oxidized and then smoked in a purpose-built wood house.
Our Lapsang Souchong gives a very transparent and exclusive golden orangey colour. The taste is warm and complex with the subtle smoky aroma and its the natural raisin and dried Longan fruit sweetness, smooth drinking feeling pass through our mouth and throat.
Our handmade Lapsang Souchong 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”. The smouldering pine fire generates the smoke containing vaporized amber essence will be absorbed by tea leaves, 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 enjoy a nice cup of tea without thinking too much. It’s also a nice tea to drinking after eating oily food, it can wash away the oil from your mouth.
Gong Fu Brewing:
Teaware: porcelain Gaiwan or teapot, Yixing clay teapot
Leave/water: 4g /100ml
Water: boiling filtered water (or mountain spring water), then wait for about 5 mins to cool down to 95°C.
Infusion: about 10 seconds for the first 3 brews, then add more time for each subsequent brews. After each brewing, tea leaves must be filtered well and kept without water to preventing the liquor becoming stewed and leaves being over cooked and also to avoid unpleasant feeling in your palate.
Ratio: 1g for 100ml water
Water: boiling filtered water
Infusion: First infusion at least 2 minutes, the leaves are good for 4-5 infusions. Add a little more time for each subsequent infusion.