Lapsang Souchong red tea from Tongmuguan, Wuyi Mountain, special grade, 125 grams can packaged
Lapsang Souchong red tea from Tongmuguan, Wuyi Mountain, special grade, 125 grams can packaged

Lapsang Souchong red tea from Tongmuguan, Wuyi Mountain, special grade, 125 grams can packaged

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Your Price: $22.00
Part Number: T-ZSXZRedTea125Can
Availability: In Stock

Lapsang Souchong is the oldest red tea, with a history of more than 400 years. It is the ancestor of modern red tea. In Europe it was initially called Wuyi Bohea, indicating it was produced in Wuyi Mountain area, a UNESCO world natural and cultural heritage. It is native to Tongmuguan, east longitude of 117 ° 38 ' 6 ' ~ 117 ° 44 ' 30 ', north latitude of 27 ° 41 ' 35 ' ~27 ° 49 ' 00 ', covering an area of 565 square kilometers.

At the beginning of the 17th century (about 1604), Lapsang Souchong was brought into Europe by Dutch merchants. It became popular in British upper class, then "afternoon tea" habit was set off across Europe. Lapsang Souchong is a representative red tea in the world.

Lapsang means "authentic mountain". It refers to Tongmuguan and the vicinity with the same climate, the same tea-making technique. Souchong means the tea is made of "small-leaf species", the tea plants growth and output are restrained by the micro climate in Wuyi mountain region.

Endowed by the nature, with an altitude of 1000-1500 meters, warm in winter and cool in summer, average temperature 18°C, annual rainfall 2000mm, fertile soil, surrounded by clouds all day long during spring and summer, Wuyi mountain area produces the finest red tea.

Red in soup and leaves, emitting pleasant fragrance with slight pine and cypress scent, Lapsang Souchong tastes thick and refreshing, lively and mellow, like longan soup. After adding milk, the tea flavor will not decrease. It has the beneficial effects of protecting eyes, improving thinking and spirit, relieving alcohol, reducing weight, strengthening the stomach.

Lapsang Souchong is usually stored at room temperature, sealed, kept dry and away from light. It is a kind of fermented tea. After one or two years, the pine smoke scent is further converted to dry fruit fragrance, the taste is mellower. The older the tea is, the better. If properly stored, Lapsang Souchong of over three years old starts to taste thicker and deeper.

Blog articles on British afternoon tea https://www.good-stuffs.com/The-afternoon-tea-in-Britain_b_11.html

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