This Lapsang Souchong has been sourced from the Fujian Province.
It contains a slight smokiness and makes a perfect drink for any time of the day.
This tea uses the larger coarser leafs of the plant which is smoked for flavour.
The history behind Lapsang Souchong comes from the Qing Era when armies delayed the drying and processing of the leaves.
The farmers needing to meet demands, improvised by speeding the process up and drying the leaves over pine fires.
Today Lapsang Souchong is a popular well sought after leaf from the Fujian Province.
2gm per 200ml
2-5 min brewing
95-100°c water temp
Gong Fu Cha
98°c water temp
35 sec first infusion, continue with further two.
Red liquor, slight smokiness, ashy and woody tones