Does Lapsang Souchong Suitable For Aging? Le terme Lapsang Souchong désigne un thé noir fumé après récolte sur un feu de bois de pin, afin de lui donner une saveur boisée et fumée bien particulière. People were just back from picking and found an army passed by and decided to station here. Also, the dry leaves got a better adsorption capacity and can absorb more pine aroma easily. He stated that the color of the tea should be red, and his list of makers of real hong cha excluded the nearby Fujian counties of Shaowu , Zhenghe, Tian Yong, Piannan, Gutian, Shaxian, and the Qianshan county in Jiangxi. 1- Qu���est ce que le Lapsang Souchong ? You have entered an incorrect email address! Instead, they are making organically certified higher quality Longjing, and it is excellent. Le Lapsang Souchong est un thé noir chinois qui est traditionnellement fumé avec de l���épicéa (ou d���autres essences d���arbres proches) et c���est bien ce fumage qui est au c��ur de la tourmente��� La fumée contient des hydrocarbures aromatiques polycycliques (HAP) qui sont considérés comme nocifs pour la santé. Our 2013 Lapsang Souchong has been kept stored in WuYi to allow the tea to settle until the spring of 2015. In 2007, it went into production and rapidly became the most expensive black tea ever sold in China. The smoke impregnates the tea leaves and gives the smoky character. The term “Lapsang Souchong Nutrition,” in this context, refers to its wealth in vitamins, minerals and other antioxidants. It is one of the oldest kinds of tea in the world. Possibly, you simply have not found the kind that your taste will value. The extra roasting removed any moisture that might have been absorbed after the cutting, and was also thought to help protect the exposed surfaces. This tea, Jin Jun Mei, has not only become the highest priced black tea, but it has also popularized black tea drinking in China for the first time in the nation’s 5000 year history with tea. For Tedeng and Teji, the smokiness in the tea is slight, with Teding having the least smokiness and a sweet fruity flavor like the Chinese fruit longan. 4. We use to talk about Da Hong Pao tea, which also comes from the Wuyi Mountain; a famous tea-producing region with a long history. Tea was carried by horse in from Yunnan to Tibet and continental Europe, acquiring its signature smoky aroma along the way thanks to exposure to the smoke from … When you brew the tea it gives the same aromatic profile. The too high temperature will make the... Lapsang Souchong Tea – The Beginning Black Tea In The World. and my loneliness is quelled by the second. This tea has been dried over cedar wood fires and that is what gives it it's intense smokey flavour. That is good for the local economy but seems not for the environment. The Tongmu was using that technology which is still in use across China. Unfortunately due to supply and regulation issues this tea is out of stock on our website. It was probably Tedeng that first made it to Europe because we know it originally shipped in chests that only contained 17.5 kilos. It is a popular tea today, but is definitely an acquired taste. Surely the world-wide proliferation of tea can be credited to the British production of tea in its colonies, but it is sweetened, spiced, flavored and blended the majority of the time. This scarcity of product is because the biggest gunpowder producer in 2006 in Zhejiang no longer makes very much, and what they do isn’t profitable. Tongmu is in a high mountain valley with steep walls and a creek running through it. This change in the processing completely changes the character of the tea. Tea masters put the leaves after roasted on a special roasting-cage, with pinewood inside, burning but no fire, just smoke. However, the main product of Wuyi is oolong tea. Lapsang Souchong is fumigated with pine needles or pine wood, with rich and thick aroma. One spring, during campaigning season, a clever general skilled in mountain fighting decided to surprise his enemy in Jiangxi province by using a tough to navigate path that passed through Tongmu. The Oxford Dictionary defines Bohea as the worst grade of tea. It is perhaps a bit ironic that the only place were this old name is still used is to signify a better quality tea is in Tongmu. The tea leaves used to make it are the 4th and 5th leaves on the stem, which are the same as those used to make oolong and pu-erh teas. In the early days, lapsang souchong was called xiaozhong black tea, which was the earliest tea that China entered Europe and was hailed as "Shiwang tea" by the Dutch and the British. This trend can be seen happening with gunpowder green tea. The Lapsang Souchong also has a black looking, will it get a better taste after a long time aging? Not keen on drinking tea? Gongfu black tea is developed on its base. “Zhengshan”(Lapsang) means the Wutong Village and the region at the same altitude around it, and also got the authentic meaning. Lapsang is different from all other types of tea because the tea leaves are traditionally smoke-dried over pinewood fires which produces the characteristic smoky flavour. The result didn’t make disappointing; this new type of tea tasted okay but was not popular locally. In spring 2006, I travelled up into China's Wuyi Mountains in search of real Lapsang Souchong - or Bohea as we like to call it. Perhaps the first black tea made in the world, the best coming from the hills in north Fujian, China. Save my name, email, and website in this browser for the next time I comment. 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