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
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