Lapsang Souchong is an enduring favorite among Black teas with its own unique hints of Longan, a sweet Chinese fruit. Drying the leaves over pine log fires produces its treasured mild smoky flavor and aroma. Only tea picked from the Wuyi harvest area qualify to be called Zheng Shan or “Original Mountain” class.
Wu Yi Shan, Fujian Province, China
The dark colored twisted tea leaves of Lapsang Souchong brew into a beautiful deep red infusion. There is a smooth smoky aroma with a hint of sweetness.
- Start with your favorite spring or filtered water. Heat the water to just off the boil – about 210 F – or let the kettle rest from a boil for about 1 minute.
- Use a teaspoon (3g) for a 6oz serving. Please note, for denser teas this is about 1 teaspoon; for larger-leaf teas this could be up to 2 tablespoons.
- Experiment with steeping times, amount of tea and water temperature to personalize your tea experience. Rely on taste, not color. Lengthen subsequent steeping times for additional infusions.