The first fully oxidised tea to reach Europe in the 17th century, where the Dutch and British called it 'black' for its dark leaves. Pine-smoke drying over longan wood gives it the campfire character that Westerners know as Lapsang Souchong.
Tasting Notes
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Origin
Plant
Land
800–1,200m
Craft
Spring (April–May) harvest. Full oxidation, pine wood smoke-dried over longan wood.
Brewing
GongfuAdd 5s each steep · 5-7 steeps
Timed for this tea
From the tea table
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