A famous tea that is made by withering tea leaves over open fires of fresh pine logs. Made in the WuYi Mountains, home of Oolong teas, Lapsong was a tea that European tea traders loved and the Chinese responded to their interest with production. In recent years, as black teas generally have gained interest in China, this tea has grown in popularity. We selected a lot that is not overly smoky but is hearty and rich and should satisfy. It oes well with breakfast, salty and spicy dishes, cheese and will warm in cold weather.
We look for a Lapsing that is medium in its smoke flavor and offers a fresh aroma. The base black tea is a large size leaf; it is thick and offers a rich flavor. The scenting by smoke, we prefer the scenting that it is not too heavy so the base black tea can be tasted. There is complexity and nuance to this tea and its "smokey" flavor is balanced and clean.
This lot was grown and processed in Fujian Province, specifically in the WuYi Mountains. The leaves were grown on a farm at an elevation of 800 meters. The tea is fully oxidized Oolong leaf.
These long, black strips of leaf have a taste that is decidedly smoky, robust and a little biscuity. Cups to rich, enticing rust-red liquor color that will please.
Use one level teaspoon or 3 grams of leaf for 8-12 ounces of water at a temperature of 195-205 F. Steep for 2- 3 minutes and taste. A longer steep will bring more flavor into the cup.