Smoky Lapsang Souchong

Tea: Traditional Smoked Lapsang Souchong from Tongmu Pass
Source: Jiangdun Village, Tongmu Pass, Wuyishan
Year: 2024

Characteristics: Smoky, pinewood, dried longan, red date, woody sweetness

Tasting Notes:

1. Production Area Environment
Tongmu Pass is the core area of Wuyishan Scenic Area and a protected ecological environment area. External tourists cannot enter this area through ordinary tourism methods. At the same time, Tongmu Pass is also the place with the highest altitude among the Wuyishan black tea production areas. Therefore, the ecological environment of Tongmu Pass is extremely superior, and the quality of the tea leaves is also very good.

2.Smoked Lapsang Souchong originated in the late 18th century and is the originator of black tea in the world. It is produced in the Tongmu Pass area of Wuyishan and has a history of more than 400 years.
At present, Smoked Lapsang Souchong in Wuyishan is divided into two types: one is smokeless Lapsang Souchong, and the other is smoked Lapsang Souchong. The Smoked Lapsang Souchong is the traditional Lapsang Souchong with a history of more than 400 years.
Smoked Lapsang Souchong is different from other Congou black tea processing techniques. It uses a unique "smoking" method in production. It must be smoked with Masson pine trees that are rich in oil content and old enough in Tongmu Pass. Pine wood contains pine oil. When the temperature of the pine wood rises, pine oil will be released from it. After three smokings, the aroma of pine oil will be gradually absorbed by the tea leaves, forming a unique smoky flavor.
The Smoked Lapsang Souchong has dark, shiny dry tea leaves. The taste is mellow and rich. The tea soup has a very unique pine smoke aroma, longan aroma, red date aroma, and woody aroma. It is a natural flavor from the deep mountains and valleys of Wuyishan.

Reference for the number of infusions: over 10tims 

Brewing suggestions:
Put 5 grams of tea leaves into a 120-milliliter gaiwan and add boiling water to fill it to 80% full. Pour the boiling water in a fixed spot along the edge of the gaiwan. For the first three infusions, quickly pour in the water and quickly pour it out. After the fourth infusion, you can appropriately extend the steeping time.

Price：

15g/3bags/10.5$

30g/6bags/21$

60g/12bags/42$