Mr. Jiang’s tea farm, Tong Mu Guan, 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 finally dried by charcoal heat.
Small, tightly rolled whole leaves buds with black sheen yields clean, bright and lively liquor; the aroma is warm, sweet 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.
The most Lapsang available in the West is a smoked version, but the most popular red tea drank by the Chinese from Wuyi mountain is the unsmoked version.
The original, authentic unsmoked Lapsang Souchong (or Zheng Shan Xiao Zhong in Chinese) is totally hand-made with the buds and young tender leave harvested in the early May from Mr. Jiang’s tea garden which is located at altitudes near 1500-meter-high in Tong Mu Guan, Wuyi Mountains, a national nature reserve seen by Chinese tea experts as the core Lapsang Souchong tea producing area. The tea garden is surrounded by dense pine forests, shrouded in heavy mist providing the ideal environment for growing premium quality tea.
This unsmoked version of Lapsang Souchong tea is a traditional Fujian red tea, and has been very popular among our customers. It would also be a perfect choice for those who wish to try Lapsang Souchong while don’t like its strong smoky taste.
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.