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Original Lapsang Souchong
Original Lapsang Souchong Black Tea
Other names: Bohea Tea, Zheng Shan Xiao Zhong, Wuyi Ji Ping Bohea Hong Cha, Huo Yan Xiao Zhong,
Many people have tried a Lapsang Souchong, but few people have ever tasted the authentic Lapsang Souchong from the original farm where it was created around 400 years ago. This is your chance. An outstanding tea from its birthplace. It is rich, soft and smoky made by artisan farmers in a small village called Xing Cun of Tong Mu Guang in the mountains of Wuyi.
The tea leaves are a small varietal called Xiao Zhong, which are dried and smoked over pine wood fires in the traditional way. It has a distinctively rounded, sweet flavour with a hint of dry, spicey fruit, some cocoa undertones and naturally the smokiness for which it is so famous. With this Lapsang Souchong the smokiness is delicate and complements the flavour of the black tea, without overwhelming it.
Our Buyer’s notes “We have bought the 2009 Zheng Shan Xiao Zhong black tea for 2010 because we believe this tea is better stored for a while to allow the smokiness to decrease a little bit and let the dry fruit aromas emerge. This is a really good tea with organic certification in China (OTRDC) and ISO 9001.”
Read more about Chinese Black Tea in Canton Tea School.
| Chinese Name | Zheng Shan Xiao Zhong 特级正山小种/武夷极品红茶 |
|---|---|
| English Pronunciation | jung shan shee-ow jong |
| Range | Connoisseur |
| Country | China |
| Year of Production | Spring 2010 |
| Harvesting Area | Wuyi Shan, Fujian province. |
| Origin | Tong Mu Guang (original birthplace of the tea), Wuyi |
| Tea Farm | Xing Cun |
| Harvest Date | Spring 2010 (carefully stored to allow the smokiness to mellow) |
| Varietal | Xiao Zhong |
| Roasting Level | Fully oxidised, dried and smoked over pine wood |
| Leaf Appearance | Small and very dark |
| Aroma | A sweet, delicate smoky fragrance with a hint of fruitiness |
| Liquor | Clear and bright with a beautiful amber hue |
| Tasting Notes | The smokiness balances liquor the cocoa undertones and dry fruit aromas. The aftertaste is sweet and becomes more pronounced after several infusions. |
| Quick Brewing Instructions | Use 1tsp per cup (200ml); water temperature around 100°C (212°F): and infuse 2-3 mins.
Read more about Chinese Black Tea in Canton Tea School. |
