Lapsang Souchong

Blender’s Notes Lapsang Souchong:

Lapsang souchong or Zhengshan xiaozhong is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can be varied by locating the leaves closer to or farther from (or higher or lower in a multi-level facility) the source of heat and smoke or by adjusting the duration of the process.  The flavour and aroma of smoked lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and is usually not sweetened with sugar. The lapsang souchong originated in the Wuyi Mountains during the Qing dynasty, although there are earlier examples of smoked teas. Purportedly, lapsang souchong was first created in 1646, as civilians in the Wuyi Mountain areas fled from Qing soldiers who were advancing through the area on their Manchu unification campaign against the Southern Ming. Before they fled, to avoid spoilage of newly plucked leaves, batches were quickly dried over fire and buried in sacks. Afterwards, despite the odor, the tea leaves were shipped and sold to the Dutch traders. At the time, the months-long journey from China to Europe necessitated preservation methods and the partial oxidation of this Wuyi tea, an oolong tea graded as bohea or souchong, was better able to preserve its quality. The smoky souchong tea sold, and the Dutch returned to request more. There is an alternative story that soldiers during the Taiping Rebellion (1850–1864) interfered with tea processing by using sacks of freshly picked tea leaves as bedding and delaying the drying which had to be hastened by using heat from pinewood-fueled fire.  Lapsang souchong is typically made with the larger, coarser leaves of the Bohea cultivar of the Camellia sinensis plant. The Bohea cultivar has been bred to more readily absorb the smoke flavoring. The coarseness of the lower leaves also allows the smoke to more readily adhere to the leaf.

This is a traditional blend of premium Souchong Leaf: these are the riper, larger leaves from the lower parts of the tea plant. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin.

Features Lapsang Souchong:

• Leaves can be infused twice (Double the tea for same price!)
• Robust Blend making a nice colour and strong smokey flavor ~ our strongest blend yet
• Rich and Full Bodied ~ Can be Long Steeped for Astringency
• Dark Dark Colour Cup of Tea
• Full of natural antioxidants and Flavor ~ Energy Producer
• Sample Size ~ 1 oz will make 10-12 16 oz teas
• Sealed Bag ~ 4 oz will make 40-48 16 oz teas
• Iced Tea ~ Always Double the amount of Tea for the same size cup!
• Per Serving ~ 1 tsp per 6 oz of H2O
• Caffeine: Medium

Ingredients: Organic:  Traditional Blend of premium Souchong Leaf: these are the riper, larger leaves from the lower parts of the tea plant. After fermentation, these leaves are put on hot iron pans or iron plates and roasted for a short time, and then the tea is smoked over pine woods rich in resin.

Alternatively, try our Himalayan Darjeeling Black Tea OR Indian Creek Black Tea.

Great reasons why black tea is healthy and a great beverage option.  https://www.thespruceeats.com/black-tea-benefits-765048