The Lapsang Souchong smoked red tea is an alternative version compared to the traditional homonymous red tea originating from the Fujian region in China. The significant geographical difference between this product and its Chinese counterpart results in a slightly different type of leaf and processing compared to the classic standard. Observing this tea, in fact, it can be noted that the leaves used here are somewhat larger than those produced by the camellias in Fujian. Aside from this difference, there is another factor related to the processing that will influence the flavor of the infusion of these leaves. According to tradition, in fact, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese case, other evergreen trees that are easier to source locally have been used. The differences mentioned above have such an impact on the flavor profile of this tea that they make the tasting experience different from that obtainable with the traditional Chinese Lapsang Souchong red tea. In particular, the infusion, at first sips, will not immediately reveal all its smoky character, but will start with light citrus acidity notes. This acidity will gradually intensify, while the smoky character and a very pleasant wood tone will emerge without giving any astringent sensation. Finally, in the aftertaste, there will be a slightly pungent vegetal flavor due to the Taiwanese cultivar, which will slightly remind of rosemary. Place of origin: Taiwan. Production: after harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the folding stage. The leaves are then folded and rolled, so that the juices inside can mix and the oxidation process can begin. For this tea, the leaves are exposed to a gradual increase in temperature during oxidation, and once the leaf reaches its typical brown color, the product is smoked using wood charcoal. After several cycles of cooking and a few days of resting, the tea is ready to be consumed. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 10 seconds and then, maintaining the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be strained for greater ease during tasting, and the infusion times mentioned above are intended to be purely indicative, so adjustments can be made based on personal taste. It is advised to store in a cool, dry place, away from direct sunlight.
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The Lapsang Souchong smoked red tea is an alternative version compared to the traditional homonymous red tea originating from the Fujian region in China. The significant geographical difference between this product and its Chinese counterpart results in a slightly different type of leaf and processing compared to the classic standard. Observing this tea, in fact, it can be noted that the leaves used here are somewhat larger than those produced by the camellias in Fujian. Aside from this difference, there is another factor related to the processing that will influence the flavor of the infusion of these leaves. According to tradition, in fact, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese case, other evergreen trees that are easier to source locally have been used. The differences mentioned above have such an impact on the flavor profile of this tea that they make the tasting experience different from that obtainable with the traditional Chinese Lapsang Souchong red tea. In particular, the infusion, at first sips, will not immediately reveal all its smoky character, but will start with light citrus acidity notes. This acidity will gradually intensify, while the smoky character and a very pleasant wood tone will emerge without giving any astringent sensation. Finally, in the aftertaste, there will be a slightly pungent vegetal flavor due to the Taiwanese cultivar, which will slightly remind of rosemary. Place of origin: Taiwan. Production: after harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the folding stage. The leaves are then folded and rolled, so that the juices inside can mix and the oxidation process can begin. For this tea, the leaves are exposed to a gradual increase in temperature during oxidation, and once the leaf reaches its typical brown color, the product is smoked using wood charcoal. After several cycles of cooking and a few days of resting, the tea is ready to be consumed. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 10 seconds and then, maintaining the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (10 - 15 - 20…). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be strained for greater ease during tasting, and the infusion times mentioned above are intended to be purely indicative, so adjustments can be made based on personal taste. It is advised to store in a cool, dry place, away from direct sunlight.
