Lapsang Souchong Black Tea

This premium grade tea is from its original source in the Wuyi region of the Fujian province, on the Southeast coast of China.

The whole leaves for this tea are naturally pine smoked, giving Lapsang Souchong its distinctive smoky flavour. Its black leaves will produce an amber brew, perfect for sipping in the afternoon or for after dinner in the evening due to its sweet aftertaste.

Lapsang Souchong first began to be dried using the pine needles during the Qing Era. This process came about because an Army was passing through the Wuyi Hills where the tea leaf drying normally took place and their presence prevented this from being carried out. Thus the tea producers needed to create a new way of drying the leaves so that they could get to market on time. Therefore they came up with smoke-drying the leaves over pine-wood fires and accidently creating the smoky taste that Lapsang Souchong is now famous for.

Brewing Guide

3-4g in an average sized teapot, use boiled water cooled to 85˚C. Infuse for 2-4 minutes, depending on taste. Re-steep up to 3 times.

Add milk after the tea is brewed if required.

Store in cool dry place away from direct sunlight