Souchong black tea is a unique black tea in Fujian Province. It has the aroma of pine smoke and tastes like longan soup. "Lapsang Souchong" is produced in Tongmu Village(桐木村), Xingcun Town, Wuyi Mountain, "Waishan Souchong(外山小种)" is produced in the adjacent areas, and "Smoked Souchong(烟小种)" is produced by Zhenghe(政和) and Jianyang(建阳). The quality of Lapsang Souchong is the best. Lapsang Souchong black tea has special processing techniques, such as pot frying after fermentation (also known as "guohong pot（过红锅)", re-kneading(复揉) and smoked roasting. After being brewed, the traditional Lapsang Souchong has a strong red color, a high aroma and a pine smoke fragrance, a mellow taste, and a longan soup flavor. Adding milk, the tea fragrance is not reduced, and it is very popular in the European and American markets.
As an enterprise that inherits the craftsmanship of Zhengshan Souchong, Zhengshantang now not only produces traditional crafts of Souchong, but also produces innovative technologies of Souchong (wild tea, Feizixiao, 1568, etc.) according to the tastes of modern people.
The production process of Zhengshan Souchong with traditional craftsmanship: tea picking, withering, rolling, fermentation, red pot, re-kneading, smoke-roasting, and re-fire. The dry tea has a dark and moist color. Due to the high degree of fermentation, the soup has a red color and a mellow taste after brewing. Due to the use of masson pine wood burning, heating, withering and heavy smoke drying, the tea absorbs a large amount of pine smoke and has a unique pine smoke aroma.
The production process of innovative technology Zhengshan Souchong:
Tea picking, withering, rolling, fermentation. Not only has the traditional process of red pot, smoked and roasted been removed, but the picking standard has also changed from one bud, three four leaves to a higher grade, no longer focusing on pine smoke, but with floral/fruity/honey aromas. Fragrance type.