LAPSANG SOUCHONG WILD BLACK TEA | BLACK TEA | CHINESE BLACK TEA | HONG-CHA | RED TEA | WUYI UNSMOKED LAPSANG SOUCHONG | LIMITED EDITION
Lapsang Souchong Wild Black tea is considered the earliest black tea produced in 1568 in Tongmu village on Wuyi mountain, China. This tea is grown in a semi-wild environment, lush with mountain forests, rich vegetation & crystal mountain springs. Many people associate a smoky flavour with Lapsang Souchong but this tea is unsmoked. This is an unusual semi-wild black tea that has unique characteristics, exotic ‘Longan fruit’ aroma and strong honey and caramel flavour.
Wuyi mountain, Fujian Province, China
Tea: 3 g Water: 90 C, 1 cup Time: 3-5 minutes
Recommended number of steeping: 2-3 times
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started. Please experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and tea cups by rinsing it with hot water.
Put 3 g of tea in the preheated tea pot and add water at 90 C over the tea leaves and let it steep for 3-5 minutes.
When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot as this will result in a unpleasant and bitter flavor.
Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to two to three times. Discover the nuances of tea with every infusion.
For the subsequent infusions, experiment by increasing the steeping time by 60 seconds each time and keep the water temperature the same(90 C).