Lapsang Souchong means, the small tea leaf from the Wuyi Mountains. Souchong refers to the fourth and fifth leaves of the tea plant. These leaves have less flavor and aromas, making them great for smoking. The Chinese never drink this tea smoked; it is only for export. They are smoked with spruce to preserve the distinctive, fresh, sweet aroma. While wilting, smoking starts, then rolling and oxidizing. The process is closely monitored by the tea master.

Tea picker Fang Ai Hua, from the protected mountain landscape of Wuyi tells:

"In my village, everyone works in tea." I started at eighteen with my parents; I learned the trade from them. Now I know how to pick good leaves and how to make a good lapsang.

My environment is a beautiful mountain landscape and is protected by the government. I am very happy to live in this environment of Wuiji. My favorite moment is when we taste the processed tea. We taste every pick and it makes me happy to drink this homemade tea. In our environment, there is no pollution, the air is so fresh, the forest is so green, the sky is so blue and the tea, of course, is so pure. A great place, makes great tea!

My preference is an earthenware teapot to put the Lapsang in. Eating and talking, quietly enjoying the tea. It is art and life. "With a good cup of Lapsang, you can feel how beautiful life is."

• Origin: China
• Region: Wuyi Mountains, Fujian
• Altitude: 1400 meters
• Harvest period: Early May
• Cultivar: Xiao Zhong
• Gradation: Premium
• Color: Bronze
• Flavor: Sweet, full, smoked
• Caffeinated: Yes
• Organic: Yes
• Delicious with: Old Frisian nail cheese, smoked products such as smoked salmon, smoked meats, BBQ dishes, blue cheeses, aged cheese, rich stews, roasted vegetables, dark chocolate, chocolate desserts or cake, toffee, créme brûlee, dried stone fruit

Recipe:
12 grams (9 scoops) | 1 liter of soft water | 95℃ | 2 minutes