Lapsang Souchong (Non Smoky) - Black Tea
Type: Black Tea (Hong Cha)
Chinese Designation: 武夷山红茶 (Wǔyí Shān Hóngchá)
Origin: Wuyi Mountain, Fujian, China (UNESCO Biosphere Reserve)
Grade: Premium (First Flush Spring Harvest)
Growth Environment:
- Altitude: 600-900 meters
- Chemical-free cultivation
- Morning mist microclimate
Leaf Characteristics:
- Uniform dark brown leaves with golden tips
- Tightly twisted appearance
- Dry aroma of honey and dried longan
Flavor Profile:
Taste: Caramelized sweetness with mineral undertones
Mouthfeel: Silky texture with no astringency
Aroma: Honeycomb, baked apple, and subtle orchid
Liquor Color: Brilliant ruby-red
Caffeine Level: Moderate (45-60mg per 8oz cup)
Brewing Guide:
Traditional Preparation:
4g leaves per 150ml porcelain gaiwan
95°C (203°F) spring water
Quick rinse (5 seconds)
1st infusion: 25 seconds
Subsequent infusions: +5 seconds each
Excellent for 6+ steepings
Western Preparation:
3g per 250ml teapot
3 minute initial steep
Re-steep 2-3 times
Health Benefits:
Rich in thearubigins (polyphenols unique to black tea)
Contains natural fluoride for dental health
May support healthy circulation
Storage Recommendations:
Double-layered aluminum bag with oxygen absorber
Avoid temperature fluctuations
Consume within 18 months for peak flavor
Special Notes:
Hand-processed using traditional "gongfu" methods
Limited batch production
Pairs exceptionally with dark chocolate or aged cheese
Pro Tip: For iced tea, use double the leaf quantity and steep for 4 minutes, then pour over ice. The natural sweetness eliminates need for sugar.
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CARE & MAINTENANCE
To maintain the beauty and integrity of your purchase, we recommend treating it with care. Simple maintenance practices, such as gentle washing and proper storage, can effectively preserve the longevity of your favorites. We encourage you to refer to the care instructions included with each item, designed to help you keep your purchase in top condition.
SHIPPING & RETURNS
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There is no secret.
It is just hard work.
Our Tea selection and roasting technique was passed down through millenia, and mastered after decades of practice. There is no one thing that distinguishes us. Everything matters when you are making Good Tea.