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Origin: China. Lapsang souchong is a black tea originally from the Zheng Shan part of Mount Wuyi in the Fujian province of China. Legend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun 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 realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pine wood to hasten the drying. Not only did the tea reach the market in time, but the smoked pine flavor created a sensation! The result of the flavor is usually described as "smoky". Sometimes the flavor is described as "oaky", a reference to fine wines (which are stored in oak barrels and develop a characteristic flavor) but, in fact, oak is not used in the process. Tea drinkers describe lapsang's flavor as "assertive" and "bold". Some people who try lapsang souchong have negative reactions to its flavor and aroma. It can be bitter, and is certainly not sweet. Lapsang souchong is described sometimes as an "acquired taste", or a substance one must taste several times before liking the taste. Some tea connoisseurs compare the taste of low-quality lapsang souchong to that of cigarette ashes. Trace amounts of lapsang souchong are included in some company’s Earl Grey blends. Lapsang souchong is considered most complementary to spicy or salty foods. Also, it is purported that this tea is well suited to outdoor enthusiasts, especially after intense physical activities like hiking, distance running, or rock-climbing. This may be due to the fact that commonly available lapsang souchong is usually made from larger, lower grade leaves, that usually also have less theine than the more prized Orange Pekoe grade. Lapsang souchong was the favorite tea of the famous travel-writer and explorer Bruce Chatwin. |
$2.65 oz |
$27.50 lb |