JAS-eTea

Lapsang Souchong Black Tea（正山小种) is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, causing the tea to take on a distinctive smoky flavor. However, this smoky flavor did not exist when the Chinese ancestors created the lapsang black tea. The legend claims that the smoky flavor was made quite by accident. During the late Qing Dynasty, an army unit passed through Xingcun (Star Village) and camped in a tea factory filled with fresh leaves awaiting processing. Only after the soldiers left could the tea factory workers get back into the premises. Upon arrival, they realized that they had an extremely limited amount of time to get the tea properly dried so that they could get the product to market on time. So, they lit open fires of pine wood to hasten the drying. Not only did the tea reach the market in time, but the smoky pine flavor was a tremendous success and the processing technique has continued on to contemporary times.

Tea variety: local tea bushes in Tongmu village

Harvest time: 2011 spring

Picking standard: one bud with two leaves

Shape: Tight, fat tea leaves

Dried tea color: dark bloom

Aroma: pleasing smoky aroma

Tea liquid color: bright dark orange color

Brewing vessel: Recommend Gaiwan, Yixing pot, glass cup, or porcelain pot

Brewing guidelines:

i) Gaiwan, Yixing pot or porcelain pot: 5-6 grams per session (based on personal taste). Temperature: 95-98°C (203-208°F). Duration: about 15 seconds for the first few infusions; later infusions may be about one minute. Experiment with the time to get the strength you enjoy.

ii) Glass cup: 2 to 3 grams per session (based on personal taste). Temperature: about 95°C (203°F). The first couple of infusions may be about 2 minutes; later infusions may take 3 minutes or so.

Infusion numbers:

i) 7-10 times in Gaiwan

ii) 3-4 times by glass cup

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