2019 Lapsang Souchong Convenient Black Tea Powder 20g

Year of production: Made in Aug. 2019

Kindly note that:

Shelf life in the Chinese Package shows 24 months. It means to 2021 August

Due to stored Lapsang Souchong is more suitable for drinking and can be saved for 5-10 years. Please ignore our incorrect print content. If you are very cautious about this, please place your order carefully.

Net weight: 0.5 Gram x 40 Bags. Can brew 40 cups in total.

Using Guide: Both cold and hot water can brew. One Bag per cup(350 ml). Enjoy traditional black tea taste.

Origin: Wuyi Mountain, Fujian province, China

Lapsang Souchong from Wuyi mountain nature reserve, high altitude tea trees only.

Use Freeze-drying first. Filtration, centrifugation of aged residue.

Not only keep the feature and nutrition of the black tea but also can be brewing no residue left behind.

Storage conditions: Room temperature, dry, dark, sealed, no peculiar smell space.

Brewing Tips: Can be brewed in hot and cold water. Better with milk and ice.

Tea Soup: Red light, smooth&sweety, with a long after taste. 

Wanna other teas or flavors powder? please check: Zheng Shan Tang- tea powder

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.

In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.

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Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.

Leaf: Contains more tea polysaccharides, 
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.

Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!

Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea. 
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.