The Smoked Red Tea Lapsang Souchong is an alternative version compared to the traditional red tea of the same name originating from the Fujian region in China. The significant geographical difference between this product and its Chinese counterpart leads to a slightly different type of leaf and processing compared to the classic standard. Observing this tea, one can notice that the leaves used here are somewhat larger than those produced by the camellias in Fujian. In addition to this difference, there is another factor related to processing that will influence the flavor of the infusion of these leaves. Traditionally, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese case, other evergreen trees, easier to find locally, have been used. The cited differences have such an impact on the flavor profile of this tea that the tasting experience becomes different from that obtainable with traditional Chinese Lapsang Souchong red tea. In particular, the infusion, in the first sips, will not immediately reveal its smoky character, but will begin with light citrus acidity notes. This acidity will intensify as the smoky character emerges along with a very pleasant woody tone, without 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 allowed to wither in the sun for some time, depending on the producer, before moving on to the folding phase. The leaves are then folded and rolled so that the juices inside are mixed and the oxidation process can begin. For this tea, the leaves are exposed to a gradual increase in temperature during oxidation. Once the leaf reaches its typical brown color, the product is smoked using charcoal. After several cooking cycles and a few days of rest, the tea is ready to be consumed. Preparation It is recommended to infuse this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used 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, a first infusion of 10 seconds can be made; after that, maintaining the water at the same temperature, the infusion time can be increased by 5 seconds 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, 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 is recommended. The tea can be filtered for greater ease during tasting. The infusion times mentioned above are purely indicative, so one can also adjust according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
The Smoked Red Tea Lapsang Souchong is an alternative version compared to the traditional red tea of the same name originating from the Fujian region in China. The significant geographical difference between this product and its Chinese counterpart leads to a slightly different type of leaf and processing compared to the classic standard. Observing this tea, one can notice that the leaves used here are somewhat larger than those produced by the camellias in Fujian. In addition to this difference, there is another factor related to processing that will influence the flavor of the infusion of these leaves. Traditionally, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese case, other evergreen trees, easier to find locally, have been used. The cited differences have such an impact on the flavor profile of this tea that the tasting experience becomes different from that obtainable with traditional Chinese Lapsang Souchong red tea. In particular, the infusion, in the first sips, will not immediately reveal its smoky character, but will begin with light citrus acidity notes. This acidity will intensify as the smoky character emerges along with a very pleasant woody tone, without 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 allowed to wither in the sun for some time, depending on the producer, before moving on to the folding phase. The leaves are then folded and rolled so that the juices inside are mixed and the oxidation process can begin. For this tea, the leaves are exposed to a gradual increase in temperature during oxidation. Once the leaf reaches its typical brown color, the product is smoked using charcoal. After several cooking cycles and a few days of rest, the tea is ready to be consumed. Preparation It is recommended to infuse this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used 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, a first infusion of 10 seconds can be made; after that, maintaining the water at the same temperature, the infusion time can be increased by 5 seconds 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, 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 is recommended. The tea can be filtered for greater ease during tasting. The infusion times mentioned above are purely indicative, so one can also adjust according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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