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Authentic Lapsang Souchong (Zheng Shan Xiao Zhong) 烟正山小种

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We proudly carry this legendary tea from its true origin, Tong Mu Guan village, where the first black tea was born around 1568. The true Tong Mu Guan Lapsang Souchong, (正山小种) has black twisted dry leaves, a bright amber liquor, and its signature pinewood smokiness. However, the smokiness should not overpower the other aromas and flavors, as is typical of the cheaper varieties on the market. This tea is a rare find from Victoria's tea trip to Tong Mu Guan. It is top quality, traditionally processed, and moderately smoked over Wuyi mountain pinewood. Well-balanced between smokiness and floral notes, with the classic longan fruit that accents a slightly sweet finish. If you want to experience the true legendary Lapsang Souchong, this is the tea for you.

$ 18.70
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We proudly carry this legendary tea from its true origin, Tong Mu Guan village, where the first black tea was born around 1568. The legend has it that this tea was first produced by accident. At the end of the Ming dynasty, an army unit passing through Tong Mu Guan village had made a bed out of the fresh tea leaves. After the army left, the tea leaves had already begun to oxidize, and realizing that the tea leaves could no longer be used for green tea, they rushed to try to salvage the leaves by smoking them over the locally abundant pinewood to prevent further oxidation and to dry the leaves. Thus, black tea was born. This smoked tea was instantly beloved by tea merchants and tea drinkers. To meet the demand, gradually the whole village was engaged in the production of this new type of tea.

               

This tea was originally called Wuyi Bohea tea. Due to its popularity as an afternoon tea in Europe as well as the limited production capacity of Tong Mu Guan area, other places began producing this smoked black tea, giving it the same name. In order to distinguish the itself from the copycat smoked tea produced in other area, the Wuyi locals started to refer to the tea as Lapsang Souchong. Lapsang means the true area of Tong Mu Guan and its surrounding mountainous area where the original production techniques remain, and Souchong means the small leaf varietal.  

Traditionally Lapsang Souchong is plucked with one bud to three our four leaves in May, with the leaves then withered over the pinewood smoke, pan fired and rolled. The process of smoking the oxidized leaves over the wooden racks in a Qing Lou (Green house) is repeated over a period of time to intensify the smokiness. Much hard labor is involved in making this tea. Most tea masters suffer eye damage in their later years due to the smoking process. Nowadays fewer and fewer farmers are willing to process the tea in a traditional way, making it even harder to find a high quality traditionally processed Lapsang Souchong. The quality of Lapsang Souchong varies greatly, with a lot of low quality tea on the market, produced in locations all over the world. 

The true Tong Mu Guan Lapsang Souchong has fat and twisted dry leaves, a bright amber liquor, and its signature pinewood smokiness. However, the smokiness should not overpower the other aromas and flavors, as is typical of the cheaper varieties on the market. This tea is a rare find from Victoria's tea trip to Tong Mu Guan. It is top quality, traditionally processed, and moderately smoked over Wuyi mountain pinewood. Well-balanced between smokiness and floral notes, with the classic longan fruit that accents a slightly sweet finish. If you want to experience the true legendary Lapsang Souchong, this is the tea for you.

Origin:                       Tong Mu Guan, Wuyi Mountains, China

Harvest Time:           2016

Bush Varietal:          Local varietal

Caffeine level:          High

Health Benefits:    Black tea has great health benefits, especially in helping weight control. 

  • Helps to reduce blood pressure, sugar and cholesterol
  • Helps to detox the body
  • Helps in weight management
  • Helps in soothing stomach and digestive system

This tea is moderately smoked, very well-balanced between smokiness and floral notes, with the classic longan fruit that accents a slightly sweet finish.  Also a good choice for those that prefer milk in their tea. 

210oF, one heaping tbsp for 8 oz of spring/filtered water, 1-2 min, 3-4 steepings. We advise against the use of tap water as well as purified water.