Lapsang Souchong Waishan - Wuyi Bohea Black Tea

Rich, lightly smoky with sweet aftertaste Place of Origin: Wuyi, Fujian (China) Harvest Time: Early June Tea Varietal: Wuyi Caicha CultivarProduction Methods: Orthodox (plucking-withering-rolling pan-frying-second rolling-drying-packing) With more than 400 years of history Lapsang Souchong is considered the world’s first black tea. It is famous for its smoky taste as it is dried with smouldering pine. Lapsang Souchong originates from the Tongmu Village, Wuyi Mountain in Fujian, China. The Fukienese word 'souchong' literally means 'little variety' or subvariety. Lapsang Souchong Waishan is a sweeter, more mellow variety of the traditional type. So it is a perfect choice for those who wish to try Lapsang Souchong but don't like the strong smoky taste. Ingredients: Black Tea Preparation methods: There are different methods of brewing Chinese premium loose leaf tea. The easiest is to brew 3g of leaves in 200ml of boiling water for 2/3 minutes, then separate the leaves from the liquor and use the same leaves for the following infusions. The Lapsang Souchong stands up to five brewing. Otherwise you can try the Chinese method Put 2g the Lapsang Souchong into a warmed glass; Pour into the glass 100ml of boiling water (100°C) ; Brew for 10 seconds for the first brewing, Refill the vessel with other water and leave longer time for the following brewing; Our teas are packed in eco-friendly, recyclable, resealable pouches *Please be aware that we constantly search for new sustainable materials, so packaging received may vary Black Tea (China Red): Premium from China More than just tea in a bag! Black tea is the most popular type of tea in western countries. Maybe because it has a longer storage life than green, white or oolong tea, so was better suited for the long transport time during the early days of European / Asian trade. To produce black tea, the leaves undergo more oxidation when compared to green, white, oolong teas. This not only results in darker tea leaves, but also a stronger and more intense taste. The most popular method of serving Black Tea in the West is adding milk or sugar to reduce the natural astringency and bitterness of Black Tea, but In China and other parts of Asia, it is usually served straight. Among Black Teas we can count outstanding and rare varieties. The premium tea ages well and improves over time. The best whole leaf Black Teas are made by hand, in contrast to the commercial CTC (Crush-Tear-Curl) of tea-bags.