China Lapsang Souchong
Cultivated in the Yunnan province of China, this long leaf black tea gains its distinctive tarry flavor and smoky tang from a unique drying process. After the tea leaves have been fully oxidized, they are then dried over burning pine timbers.
This firing process leaves the tea with a rich taste, smoky aroma and yields a deep red liquor when brewed. As a comparison, this China Lapsang Souchong offering has a smokier character than our Hu-Kwa Formosan Lapsang Souchong tea.
Brewing Tips: Our China Lapsang Souchong loose tea should be made with cold, filtered water that has been brought to a rolling boil (205-212℉). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. China Lapsang Souchong should be steeped for 4-5 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. Decant and enjoy!
How Much Tea Do I Need?
1 pound of loose leaf tea will make approximately 160 cups of brewed tea
4 ounces of loose leaf tea will make approximately 40 cups of brewed tea