Classic Lapsang Souchong- Tea- Tea Leaf 60g 60 g

Get intoxicated with the rich nectar aroma in one sip.
The warmth of nectar and sweet potatoes with excellent duration.
Classic black tea with good taste.

Product Description

This is a classic Lapsang Souchong from Tongmuguan, Wuyi Mountain, which is described by a tea farmer who has been drinking tea with me for many years as "a tea with proper nectar fragrance that you can enjoy from the first sip".

Due to the unique geographical conditions of Tongmuguan, and the long history of black tea making, "the black tea of Tongmuguan comes with the classic scent of Zhengshan", the origin of black tea.

This black tea is made of the tea stems with one bud and two leaves in the cloudy environment of Tongmuguan, tight and even with bud heads and golden hair. When stepped in hot water, it will produce a bright reddish-orange cup of tea with enduring high nectar aroma and sweetness, providing a high-quality drinking experience. It is the "classic benchmark" of "Lapsang Souchong from Fujian Wuyi Mountain".

You will be attracted by the rich floral fragrance at the first sniff of the dry tea. When it is brewed, the rich aroma of sweet flowers and sweet potatoes will gradually spread and sink into the cup, leaving a long-lasting fragrance in the mouth for you to enjoy the flavor of "classic black tea".
 

Taste

High floral fragrance
Warm and mellow taste
Rich aroma of sweet flowers, fruits, and sweet potatoes pervades into the cup, leaving a long-lasting fragrant warmth
 

Brewing Tips

Water temperature: 95℃
Tea to water ratio: 5g tea leaves per 110 ml water
Steeping time: 5s/5s/5s/10s* (for the 1st/2nd/3th/4th infusion respectively)

*The tea amount and steeping time are for reference only and can be adjusted according to individual needs. You can enjoy this black tea within a short time without steeping.

*Suitable for teapots, steeping with hot water in mugs
 

Origin & Process

This Classic Lapsang Souchong tea is made of souchong from Tongmuguan, with one bud and two leaves. It is processed with traditional methods like rolling, fermenting, withering and drying to form dried teas in shape of tight and even ropes with glossy black color. The leaf is even, bronze in color, soft and bright with freshness.