Premius Lapsang Souchong, Super Wuyi Black Tea,CHY03
Gross Weight: Each pack including 250g(about 8.8oz), Foil Bag package keep the tea fresh
Season: 2013 Spring Quality: Class AAAAA Storage time: 36 month
Lapsang souchong is the earliest black tea in the world. Originally from the Wuyi region of the Chinese province of Fujian.
It has a strong and smoky aroma derived from its drying process over smoking pine fires. As a result its leaves are thick black and its liquor dark red with a flavor of pine smoke. Exported to Europe in the seventeenth century.
Lapsang Souchong can be drunk with or without milk and many find it taste great even after the liquor has gone cold. It also pairs very well with curry and meat dishes.
1. Generally use 4g tea per 200ml (7oz) water.
2. The water temperature for brewing green tea should be around 80º C.
3. Pour the hot water over the tea leaves, and wait for about 2 minutes’ infusion.
4. Then enjoy the tea. Could brew 3-4 times.
The best Lapsang is produced in the nature preserve located in the Wuyi mountains where boasting a forest coverage rate of 95%, altitude is between 1200meter to 2150meter. The high mountains with thick pine forests and heavy mist provide the ideal environment for growing top quality tea.
PoemLsasang Souchong also refer to Bohea Souchong, is the earliest Chinese tea export to Europea. Have some poem about the famous tea. Byron’s (1788~1824) Poerm (Don Juan):I feel my heart become so sympathetic,
That I must have recourse to black Bohea:
‘Tis pity wine should be so deleterious,
For tea and coffee leave us much more serious
Pope’s line: “So past her time ‘twixt reading and bohea.”
StoryLegend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun (Star Village) camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pine wood to hasten the drying. Not only did the tea reach the market in time, but the smoked pine flavor created a sensation!
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