Description: This smoky black tea boasts beautiful leaves and a smooth, full-bodied flavour infused with the aroma of rare Chinese pine. A generous daytime tea that is perfect with a savoury meal.

Lapsang souchong, literally: "sub-variety from Lapu Mountain" is a black tea (Camellia sinensis) originally from the Wuyi region of the Chinese province of Fujian. It is more commonly named Zheng Shan Xiao Zhong in Mandarin and it is sometimes referred to as smoked tea. Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.

Xiaozhong means "sub-variety". Lapsang souchong is a member of the Bohea family of teas though not an oolong, as are most Bohea teas ("Bohea" is the pronunciation in Minnan dialect for Wuyi Mountains, which is the mountain area producing a large family of tea in South-East China). "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. According to some sources, 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.

 To give this tea its unmistakable flavour, the plucked leaves are withered over pine fires, pan-dried and rolled and placed in bamboo baskets and smoked over smouldering pinewood fires. Pine wood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste. The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the drying process by having their workers dry the tea leaves over fires made from local pines.

 Our gold award Lapsang Souchong is made with very high quality organic raw materials. As you can see from the dry leaves, the twisted leaves retain their color variations, from deepest black to gold. Different from other common Lapsangs made with leaves only, we use selected slender leaves with a lot of golden tea buds. This tea has the perfect amount of smoky quality too, the smokiness is thick and pungent, but not harsh at all. Breathe more deeply, and you'll find a caramel-like sweetness, almost as though the leaves had been soaked in simple syrup before smoking. There is also a pleasant earthy, almost dusty note. The immediate experience of smokiness, when combined with the notes of pine that come through, creates a full flavor that lingers with you the way those family memories do.

 The liquor is very bright and clean, it has a almost crystal-clear golden-coppery liquor which indicates it is a top quality black tea. It has a refreshing smoky aroma. The flavor is initially all sweet and smooth black tea, but the rich smoke flavor quickly follows, clinging to the teeth and inside the lips, and the fragrance will fill your mouth and nostrils. At the very end of the flavor spectrum there will be a surprising and lingering salty note, and then a very smooth finish. You can feel a sweet, malty flavour present from beginning to end of the sip.

 Are you looking for a very well banlanced smoked tea with high quality? No need to look elsewhere, this is YOUR perfect tea, a gold standard, solid Lapsang offering that will not disappoint! We recommend coffee drinkers to start with this tea, our gold award Lapsang makes memories, especially for first-timers. It has a nice balance between black and pine, fans of Chinese black teas should not miss it, a 100% customer statisfaction product with money back guanrantee!

 Brewing Guide: We highly recommend brewing Lapsang Souchong gongfu style to appreciate its many layers of flavor. The tea may be prepared in a gaiwan, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 95°C (205°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 1-3 times.