「正山堂」正山茶シーリズ・紅茶・スモーク型 正山小種（ラプサン・スーチョン）デザイン缶 50g

Lapsang Souchong is picked from the natural of 800 meters in Wuyi Mountain National Nature Reserve, which is maded with the traditional handicraft of Zheng Shan Tang Souchong black tea(Pine smoke aroma).The shape of Bense is natural and tight with dark moist color; after brewed, tea soup bright yellow. The taste of longan soup, the aroma of pine smoke.

Lapsang Souchong does not have a specific tea tree variety, and the tea trees used are scattered and grown in protected areas. This packaging is based on Wuyi Macaque, a representative animal of Wuyi Mountain Tongmuguan. Macaques live in Wuyi Mountain Nature Reserve all year round. Like Lapsang Souchong, they are wild and free.

Net Weight: 50 G/1.76Oz

Brand: Zheng Shan Tang

Tea Type: Black Tea

Origin: Tongmuguan,Wuyi Mountain National Nature Reserve.

Grade: Top Grade.

Picking Standard: 1 Bud 2 leaves.

Taste

Dry Tea: Sharp and thin.

Soup: Yellow and clean.

Aroma: Pine smoke.

Taste: Mellow and sweet.Like longan soup.

Wet Tea: Leaves stretch and coppery color.

Brew Guide

It is advisable to use a covered bowl for brewing.

1.Add 5g of tea after warming the cup and smell the tea aroma

2.Prepare pure water around 90°C.

3.1-4 course rush out, do not soak for a long time.5-7 courses soak for 5-10s, 7-10 courses about 15s. The more times of brewing, the longer the soaking time, in order to ensure the stability of the tea soup. 

Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.

More About

What is Traditional Lapsang Souchong?

Souchong black tea is a kind of black tea unique to Fujian Province. It has the aroma of pine smoke and tastes like longan soup. "Lapsang Souchong" is produced in Tongmu Village, Xingcun Town(星村), Wuyi Mountain, "Waishan Souchong"(外山小种) is produced in its adjacent areas, and "Smoke Souchong"(烟小种) is produced in Zhenghe政和 and Jianyang建阳. Lapsang Souchong is the best quality.
The traditional craft Lapsang Souchong is produced through tea picking, withering, rolling, fermentation, red pot, re-kneading, smoking and roasting, re-fired and other processes. The dry tea color is black and moist, and because of the high degree of fermentation, the soup color is red after brewing. Due to the use of masson pine wood to burn, heat, wither and dry with heavy smoke, the tea absorbs a large amount of pine smoke and has a unique pine smoke aroma. The mouthfeel is mellow, with the flavor of longan soup, adding milk, the tea flavor is not diminished, very popular in European and American markets.