Unsmoked Lapsang Souchong
A taste of unsmoked Lapsang Souchong tea and you won’t go back to tea bags!
Feral grown Lapsang Souchong
Grown in Tong Mu Guan Village, Wu Yi Fujian Province, China
Unsmoked Lapsang Souchong
But Lapsang Souchong is synonymous with smoke!
That is exactly why we were so wary about trying a sample of this. Smoky tea fans might want to give this Lapsang Souchong a miss as you will find no hint of that campfire here.
Unsmoked wild grown Lapsang Souchong. Â An unusual find outside China, the light fruity notes shine through as the overpowering smoky character is not present.
This years harvest boasts especially fruity notes. Think stone fruit building around the edges of the tongue through the infusions.
Peach notes along with cocoa husks are prominent in this harvest, very indulgent and satisfying tea.
The quality of it is such that you don’t need to use as much as expected, and of course please do reuse the tea leaves.
But really, are you sure there’s no smoky notes?
Yeup, no smoke here.
As this is high quality tea, there is no need to smoke the leaves as there are so many complex notes within the leaves already. No masking bad tea.
Perfectly roasted, not even a sneaky hint of smoke tendrils have crept into this tea. Delicious paired with a ginger biscuit.
Once you taste this top shelf Lapsang Souchong tea, you won’t go back to tea bags!
How to prepare this tea?
For Western style brewing, use 2g of leaf to 300ml of water (china tea cup size).
Bring the water to 95°C, then pour over the leaves.
Infuse for approx 3 minutes.
Leaves used this way can be reused up to 3 times.
For Gong Fu or Chinese style brewing, use 4g of leaf to 150ml of water (general gaiwan size).
Bring the water to 95°C
Then pour over the leaves, wait 10 seconds and decant your tea.
Leaves use this way can be reused at least 7 times, increase time by 2 seconds each subsequent infusion.
Store in a cool dry place away from sunlight.
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