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1604 비훈연 롱안향 정산소종 (1 아 1 옆)

$77.00 USD
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4 reviews
Description

Introduction

1604 Non-Smoked Lapsang Souchong is picked from the natural of 800 meters in Wuyi Mountain National Nature Reserve, which is maded with the traditional handicraft of Lapsang Souchong black tea(But non-smoke).The shape of 1604 is natural and tight with dark moist color;after brewed,tea soup become bright yellow. It tastes mellow and sweet.Has a dried longan fragrance.

Universal Tin Gift Box Click here to view

Specially Customized 1604 Gift Box Click here to view

Taste

Dry Tea: Sharp and thin.

Soup: Yellow and clean.

Aroma: Smell like longan fragrance.

Taste: Mellow and sweet.Has a fragrant dried longan fragrance.

Wet Tea: Stretch and coppery color.

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

Materials

Grade: Top Grade.

Picking Standard: 1 Bud 1 leaf.

Tea Type: Black Tea.

Origin: Tongmuguan,Wuyi Mountain National Nature Reserve.

Other Pakaging:

Mini bag: 5g/0.17 oz

How to brew

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 95°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. 

Click here learn more detailed brewing guide

About 1604

Why is it called 1604?

In 1604, black tea was brought out of China by a Dutch businessman and began to go to the world.

Use the tea green as the raw material, Mr. Jiang Yuanxun, the successor of the Lapsang Souchong, personally supervises each process. To guarantee each gram have a delicate and soft brew, with a fine aroma. In memory of black tea going out of China, sold to Europe, hence named 1604.

Customer Reviews

Based on 4 reviews
75%
(3)
25%
(1)
0%
(0)
0%
(0)
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(0)
R
Robert Petersen
Excellent Tea

First encountered this tea in Wuhan and was pleased to find I could still purchase it in the Staes.

K
KANG SIK LEE
생각보다 맛이 아주 달콤하지는 않아요.

F&M의 로얄블랜딩을 드셔보셨다면, 그때 느끼셨을 복합적인 향 속에서 베이스향? 어떤 쿰쿰하고 나무향 같은 것이 있다는 것을 아실텐데요. 그런 향이 나는 차라고 생각하시면 되겠습니다. 정산소총에서 딱 훈연향이 빠진 차입니다. 향도 깊고 맛도 깊은 차입니다. 그리고 카페인 함유량이 꽤 높은 것 같네요.

본색(本色) 이랑 원정(元正) 특급 정산소종 을 추천 드립 니다 ~~요 두종 차 는 고객님 이 원하시는 전통적인 깊은 훈연향 입니다~~ 이제야 답장 드려서 죄송 하고 답이 도움 되셨으면 좋겠음니다~~

s
sharon li
nice tea

very close to Jinjunmei tea

s
sharon li
very nice tea

long-lasting fragrance and sweet taste

All what you should know about
- lapsang souchong black tea -

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-Born and history

BLapsang Souchong black tea was invented in 1568 and has a history of more than 400 years. Lapsang Souchong is the originator of black tea in the world. Keemun black tea, Assam black tea, Darjeeling black tea, Ceylon Highlands black tea and other world black teas are all derived from Lapsang Souchong black tea.

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The birthplace of Lapsang Souchong black tea is Jiangdun and Miaowan Natural Village, 5 kilometers northeast of Tongmu Village, Xingcun Town, Wuyishan City (formerly Chong'an County). Mr. Zhang Tianfu, a leading figure in the contemporary tea industry, once wrote an inscription for Miaowan, "The Origin of Lapsang Souchong." Jiang Dun is named after the family name Jiang. The Jiang family has been engaged in tea business for generations and is known as the "tea family".

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Tongmu Village, Xingcun Town, Wuyishan City (formerly Chong'an County

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The Origin of Lapsang Souchong

In 1604 AD, Dutch businessmen brought "Lapsang Souchong" black tea to Europe. Black tea went abroad for the first time, and later gradually became popular all over the world.

-The spread of black tea

SLapsang Souchong black tea was invented in 1568 and has a history of more than 400 years. Lapsang Souchong is the originator of black tea in the world. Keemun black tea, Assam black tea, Darjeeling black tea, Ceylon Highlands black tea and other world black teas are all derived from Lapsang Souchong black tea.

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1604

In 1604, Dutch merchants brought "Lapsang Souchong" black tea into Europe, and black tea went abroad for the first time.

-Afternoon tea culture

AAlthough black tea is originally from China, it has gained greater popularity abroad, especially in the United Kingdom. Since the British came into contact with black tea in the 17th century, an elegant black tea culture has gradually developed over the past 300 years and has become the mainstream of the world's black tea culture.

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The production area of Lapsang Souchong

Lapsang Souchong Black Tea is grown in Wuyishan National Nature Reserve, the birthplace of black tea in the world and a double heritage of world culture and nature. According to the "Chinese Tea Classics", the "Lapsang" of Lapsang Souchong indicates the true meaning of "produced in high mountain areas", and its coverage "centers on Miaowan and Jiangdun Natural Villages in Tongmu Village, Wuyi Mountain, and north To Jiangxi Yanshan Shilong, south to Caodun Baiyeping, Wuyi Mountain, east to Da'an Village, Wuyi Mountain, west to Guangsiqiangan Pit, southwest to Shaowu Longhu Guanyin Pit, covering an area of about 600 square kilometers.It has rich vegetation, high mountains and deep valleys, fertile soil, far away from pollution, and maintains a complete subtropical evergreen broad-leaved forest ecosystem. The unique natural conditions are conducive to the growth of tea trees and ensure the superiority of tea raw materials.

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1500 meters/altitude: The average altitude of tea mountains is 800-1500 meters. Due to the high altitude, the temperature difference between day and night is large, which is very conducive to the growth of tea trees.

18°C/Temperature:
It belongs to the subtropical monsoon humid climate, with an annual average temperature of about 18°C. There are many nitrogen-containing compounds such as amino acids and proteins produced and accumulated in the tea tree.

2000 mm/precipitation:
The annual precipitation is above 2000 mm, which is the area with the most precipitation in Fujian Province. The tea has good tenderness, high quality, and can avoid freezing damage.

85%/relative humidity: The annual relative humidity is as high as 85%, the foggy days are more than 100 days, the high mountains are filled with clouds and fog, and the air humidity is high.

PH=4.5-5:
It belongs to mountain yellow soil and mountain yellow red soil, with a PH value of 4.5-5 and a soil layer thickness of 30-90 cm. The soil in this area is loose and the soil has high natural fertility, so there is no need to apply chemical fertilizers.

96.3%/Forest coverage rate:
With a forest coverage rate of 96.3% and a complete ecosystem, it has formed a complete and coordinated biological chain and built a "natural protective screen" for the growth of tea trees.

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-The Craftmanshipof Lapsang Souchong

1. Picking

You must choose the older small-leaf tea trees in the protected area, and pick one bud and two or three leaves. The best time is to pick a sunny day from Lixia to Earbud (Traditional Chinese solar terms, at the beginning of May).

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The above withering-kneading-fermentation-passing in a red pot-re-kneading-smoking and roasting are the traditional production techniques of Lapsang Souchong, and they all need to be completed in traditional “Qinglou".

The Quality of LapsangSouchong

Due to the unique growing environment and unique traditional production process, Lapsang Souchong black tea has a unique aroma of pine smoke and longan, and its quality characteristics are unique.

Shape

The cord is strong and tightly knotted, the color is black and oily, and the dry smell has a special fragrance of pine smoke and dried

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Tea infusion color

Orange red, bright and clear; resistant to brewing, various characteristics are still obvious after four or five brews.

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Flavor

Mellow, smooth and refreshing, neither bitter nor astringent, with a long-lasting aftertaste, suitable for directly drinking or with sugar and milk;

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Leaf after brew

Soft, bronze in color

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Storage resistance

Under normal temperature conditions, the quality can remain unchanged for three to five years or even longer, the taste will be more mellow, and the pine fragrance will be more pure and refreshing.

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-Qinglou, a centuries-old tea-making wooden building

Brothel is an ancient wooden building used for processing tea material. It has a history of nearly a hundred years in Tongmu village, Wuyi Mountain. The Qinglou is divided into three and a half floors, and the bottom half is used to burn masson pine wood to transfer heat and pine smoke. The first floor is the roasting room. The fermented tea leaves are placed on a round bamboo sieve, and then inserted into the baking rack for smoking and roasting. On the second floor, the temperature of the Qinglou can be adjusted by opening and closing the door; on the third floor, the residual temperature is used to wither fresh leaves. During the tea-making season, Paulownia is always filled with a scent of pine smoke.

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-How does Lapsang Souchong's rosin incense form?

Masson pine wood is an essential raw material for traditional Lapsang Souchong tea making. Carefully smoked in the tea-making brothel of Tongmuguan in Wuyi Mountain, the Lapsang Souchong tea base absorbs rosin continuously during the process of withering and drying, which makes Lapsang Souchong black tea have a strong and unique aroma of rosin and longan.