Place of Origin
Wuyi Mountains, Fujian Province, China
Month and Year of Picking
A malty black Lapsang with earthy, mineral undertones and a pine-like aroma
Perhaps the most famous of Chinese teas, this unsmoked Lapsang Souchong is a heady, malty brew from the Wuyi mountains in Fujian province.
Although originally from Wuyi, most Lapsang Souchong sold in the West is grown elsewhere, due to the limited size of the Wuyi mountain area and the huge international demand for Lapsang. This tea is grown in the Wuyi mountains, but it differs from your run-of-the-mill Lapsang Souchong in that it isn't smoked. Despite being unsmoked, it packs a punch in terms of flavour, and the absence of smokiness really lets the taste of the tea leaves come through.
Smoked Lapsangs are typically lower grade black teas, but where the tea isn't smoked, the source and the type of the tea leaves impart the flavour much more. Our Lapsang uses tea leaves from wild growing tea trees, which produce a slightly different taste profile to cultivated tea bushes. This is a great black tea for those wanting to try a more distinctive Lapsang Souchong, but don't appreciate the excessive smokiness found in many other teas of this name.
Read about teas from Wuyi area here.
This tea is sold in 40g pouches.
Western method: Use 3g per 200ml in 95°C water. Brew for 2 minutes. Re-infuse to taste.
Gong fu method: Use 5g per 100ml in 95°C water. Brew for 10 seconds. Add 5 seconds to each subsequent infusion.