Lapsang Souchong Organic

A China Black Tea that has a remarkably strong and heady aroma of an oak fire. The scent of this tea will take you back to camping as a child or perhaps it will make you think of lumber jacks. This tea is not for the faint hearted. the infusion tends bright with reddish hues.

This special smoked tea has a distinctive flavour sometimes referred to as tarry, and is a special tea from Fujian province. The Fukienese word 'souchong' means sub variety - this is a sub variety of other black teas from the Wuyi Mountains of Fujian. When Lapsang Souchong was first exported to western European countries and became famous on the international markets - it was no doubt due to the distinct aroma and flavour. Interestingly the best Lapsang is produced in the nature reserve located in the Wuyi mountains where the high mountains with thick pine forests and heavy mist provide the ideal environment for growing top quality tea.

Legend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun (Star Village) camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realised that to arrive at market in time, it was too late to dry the leaves in the usual way. So thye lit open fires of pinewood to hasten drying. Not only did the tea reach market in time, but also the smoked pine flavour created a sensation!

The method of production is as follows: The leaves are first withered over fires of pine and cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavour. When finished they are thick, gloosy black strips, and produce a dark red beverage with unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one's palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.

Hot Tea Brewing Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 200-260mL of fluid volume in a teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

Serving this as iced tea is generally not recommended, however, should you wish to brew it anyway, please follow the instructions below.

Iced Tea Brewing Method: (to make 1 Litre): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. Add ice and to up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. Note some quality teas may turn cloudy when poured over ice. This is a sign of quality and nothing to worry about.