Lapsang Souchong (floral style)-Tea-black tea leaf 12 グラム

Lapsang Souchong from Wuyi Mountain, Fujian
High floral aroma
Fruity aroma
Sweet and mellow
Must-have for novices

Product Description

This black tea is properly processed and good for novice tea drinkers. Plucked from the Wuyi Mountain in Fujian Province, the Caicha is processed with a superb blending method to maintain the aroma and flavor of the tea while reducing the cost, making it a "black tea for beginners," and a great value for the money.

For authentic Lapsang Souchong (floral style), you will be attracted by the clean floral fragrance at the first sniff of this dry tea. Take a sip of this warm tea and enjoy the rich floral aroma lingering in your mouth coupled with a fruity and milky flavor.

Don't miss this tasty and cost-effective Black tea, if you want to start learning about tea.
 

Taste

Floral fragrance
With light fruity and milky flavor
Sweet taste, warm tea
 

Brewing Tips

1. Gongfu Brewing:

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.

2. Large format

4g tea, 16 oz water (90-95°C / 194-203°F)

1st infusion 4-5 min

For subsequent infusions, leave a little bit of tea in the cup, then refill with hot water as needed. Increase the steeping time for each infusion.

*Also suitable for mixing with milk, fruit, etc.

3. Cold Brew

4g tea, 16 oz water

Place tea leaves in a large bottle, and fill with cold water. Refrigerate for 6-8 hours. Refill with cold water before the bottle is empty as needed. Increase the steeping time for each infusion.

Good for 2+ infusions
 

Origin & Process

This Lapsang Souchong (in floral style) is made of the souchong black tea variety from Huangkeng Town, Tongmuguan, Wuyi Mountain, with a mixture of Caicha and golden peony tea varieties. It is produced through the traditional process of rolling, fermenting, withering, and drying, presenting a properly sweet, warm, and clean taste. The raw leaves are complete and in the shape of tight ropes, and the dried tea leaves are soft and elastic.