Chinese Mellow Sweet Loose Tea Lapsang Souchong Black Tea
Tea Name: Lapsang SouchongTea Type: Wuyi Yan ChaProcessing : FermentedOrigin: Fujian, China,Age: Fresh newHarvest Time: Early MarchStorage Method: cool, ventilated placeShape: Tight, plump budDried tea color:thick and black bloomAroma: fresh, high sweetnessTea soup color: bright redish colorTaste: ......
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Product Description
Tea Name: Lapsang Souchong
Tea Type: Wuyi Yan Cha
Processing : Fermented
Origin: Fujian, China,
Age: Fresh new
Harvest Time: Early March
Storage Method: cool, ventilated place
Shape: Tight, plump bud
Dried tea color:thick and black bloom
Aroma: fresh, high sweetness
Tea soup color: bright redish color
Taste: Light Mellow Sweet with Natural Fragrance of Flower
Souchong" refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.[2]
The leaves are roasted in a bamboo basket called a hōnglóng, which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour.[3] Pinewood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.
Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning "Black tea produced in Fujian"), people started to move the tea bush to different places, such as Keemun, India and Ceylon
Tea Type: Wuyi Yan Cha
Processing : Fermented
Origin: Fujian, China,
Age: Fresh new
Harvest Time: Early March
Storage Method: cool, ventilated place
Shape: Tight, plump bud
Dried tea color:thick and black bloom
Aroma: fresh, high sweetness
Tea soup color: bright redish color
Taste: Light Mellow Sweet with Natural Fragrance of Flower
Souchong" refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.[2]
The leaves are roasted in a bamboo basket called a hōnglóng, which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour.[3] Pinewood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.
Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning "Black tea produced in Fujian"), people started to move the tea bush to different places, such as Keemun, India and Ceylon
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