ROYAL ·LAPSANG SOUCHONG
A closer look at this tea
The tea at a glance
- Tea type
- Black tea
- Origin
- Tongmu, Wuyi Mountains, Fujian
- Smoke profile
- Medium pine smoke ·dried-longan notes
- Processing style
- Cut leaf ·pine-smoke process
- Packaging
- 100g Top Grade gift box
- Leaf selection
- One bud with three to four leaves
- Brewing guide
- Start with about 5g ·90–95°C /194–203°F
- Storage
- Sealed, cool, dry, dark and away from odours
A red gift presentation
This product is the 100g Top Grade gift-box presentation. Its red packaging draws on Tongmu’s tea-making and tea-trade heritage, giving the medium-smoked cut-leaf tea a distinct gifting format.
The Wuyi and Tongmu heritage
Lapsang Souchong is closely associated with Tongmu in Fujian’s Wuyi Mountains. Tea gardens, village workshops and generations of tea makers form the setting for this long-standing black-tea tradition.
From Wuyi to the tea table
The story of Lapsang Souchong follows the overseas trade in Chinese tea and the growth of European tea-drinking culture. The Royal tea name draws on that heritage, while today the tea can be enjoyed in a gaiwan, a teapot or an afternoon-tea setting.
Mountains, forests and tea gardens
Wooded hills, valleys and a humid mountain climate are part of the Wuyi landscape. Careful leaf selection and the tea maker’s control of processing turn the harvested leaves into the tea’s final aroma and taste.
A traditional black-tea process
Withering softens the fresh leaves; rolling shapes them and brings tea juices to the surface. Oxidation develops colour and aroma before drying. In the smoked Souchong tradition, the handling of pinewood heat and smoke is part of the tea maker’s craft.
Qinglou and the pine-smoke craft
Qinglou is the traditional wooden tea workshop associated with Tongmu. Pinewood supplies warmth and smoke, and tea is placed on bamboo sieves for drying. The leaves take on the smoky character during processing, especially smoke drying.
Why cut the leaf?
The Royal cut-leaf style is refined after the initial tea-making process. Cutting creates smaller leaf pieces and allows flavour to infuse readily. Short, prompt pours help you control the strength and enjoy the pine-smoke and dried-longan notes.
Choose by smoke intensity
Lapsang Souchong includes lighter, medium and stronger smoked expressions, alongside non-smoked teas. Smoke intensity is a different choice from the grade or package size. Read the product name and the selected option together when choosing your tea.
Leaf, flavour and brewing style
Leaf selection, refining and smoking all contribute to the final cup. Compare the dry tea, the brewed aroma and the mouthfeel, then adjust the leaf amount and infusion time to find the balance you enjoy.
A starting guide for the gaiwan
Warm the gaiwan and add about 5g of tea. Begin with clean water around 90–95°C /194–203°F and pour the early infusions promptly. As the flavour softens, try 5–10 seconds and extend gradually towards 15 seconds or to taste. Adjust for your vessel and preferred strength.
Store sealed, dry and away from odours
Seal the pack after use and keep it in a cool, dry, dark place away from strong odours. Follow the best-before and storage information printed on the pack so you can enjoy the tea’s intended aroma and freshness.
How the pine-smoke character is made
Explore the traditional tea workshop and smoke-drying process.
Audio and available subtitles follow the video player.
Brewing black tea with a gaiwan
Watch the steps for preparing black tea in a gaiwan.
Audio and available subtitles follow the video player.
Royal medium-smoked tea ·Top Grade
Discover the Top Grade expression of the Royal cut-leaf line.
Audio and available subtitles follow the video player.
Lapsang Souchong and the tea trade
A film exploring the cultural story of black tea from Wuyi.
Audio and available subtitles follow the video player.
Questions about this tea
What is the cut-leaf process?
It is a refining step after the initial tea-making process that cuts the leaves into smaller pieces. This makes flavour infuse readily, so short infusions give useful control over strength.
Where does the pine-smoke aroma come from?
Traditional smoked Souchong uses pinewood heat and smoke during processing, especially drying. The leaves take on the smoke’s aromatic character as they are made into black tea.
Which format is this product?
This product is the 100g Top Grade gift-box presentation. Its red packaging draws on Tongmu’s tea-making and tea-trade heritage, giving the medium-smoked cut-leaf tea a distinct gifting format.
Does longer storage guarantee better flavour?
There is no promise that longer storage will improve the tea. Follow the date and storage guidance on the pack, keep it sealed and dry, and enjoy its pine-smoke character while the flavour is fresh.
