his Lapsang Souchong was picked March 14th in Tongmu village Fujian China. The leaves are smoked over Longan fruit tree charcoal as opposed to the traditional pine root method.
Completely hand processed the leaves are dark and tightly twisted.
On the nose the dry leaf has a slight fruity and honey smell and hints of tomato vine.
On the nose warm leaf smells of dried longan, tomato vine with slight hints of honey.
Infusion 1 let’s start by saying, if you’re looking for that smoky taste that is common with Lapsang this is not the tea for you.
The flavor here is more of a dried longan with light honey. The tea liquor is deep and golden and the aroma is light and sweet. This tea is bold with a medium finish
Infusion 2 brings out more of the tomato vine. Still lightly fruity (dried longan. Roasted notes on the back end.
This tea can be infused 5-6 times using the traditional gongfu method and 2-3 times if you’re using western methods.
Our teas are always carefully selected, always organic and never contain additives of any types of flavorings.