|Wuyi Mountain, Fujian, China
|35~55mg / Cup (~8 oz) – Low Caffeinated
|250g 8.8oz / 500g 1.1lb
|Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature
1. What Is Lapsang Souchong Tea?
Lapsang Souchong tea is a black tea produced in the Wuyi Mountains of Fujian Province, China. Lapsang Souchong has many variations that depend on the level of fermentation and firing. The term “Souchong” refers to the fourth and smallest leaf; this bud set is usually hand-picked after wilting to guarantee its quality.
Fujian has an ideal climate for growing tea trees (Camellia sinensis) with high humidity matched with high summer temperatures. After harvesting, the leaves are withered until soft enough for processing without destroying too much of their structure; they are then rolled into long curls, which expose them to oxygen so they gradually oxidize before being fired. Finally, they are dried in the shade for up to ten hours before being roasted in a cool oven or over burning coals. These steps create an oxidized black tea with smoky aromas and flavors that are lighter than many other Chinese blacks, with hints of rosemary and fresh pine needles.
3. What Are The Health Benefits Of Lapsang Souchong Tea?
The benefits of Lapsang Souchong tea come from the fact that it is black tea. Benefits include:
- Antioxidant properties (prevents cell damage)
- Can reduce cancer risk (antioxidants neutralize free radicals that can damage DNA or lead to cancerous changes in cells)
- Protects the heart (Antioxidants stop oxidation of LDL cholesterol, thus preventing atherosclerosis and heart disease)
Lapsang Souchong is made with leaves that are slightly withered, bruised, and twisted before being smoke-dried over pinewood fires. It contains the highest level of caffeine among all teas, so it gives you a quick pick-me-up for about 30 minutes after which you’ll feel relaxed again.
4. How To Brew Lapsang Souchong Tea?
Brewing Lapsang Souchong is easy, just follow these steps:
Step 1. Bring water to a rolling boil. A temperature of about 100 degrees Celsius is best.
Step 2. Grind between 4 and 5 grams of tea leaves per serving of water, this will be about 1 teaspoon.
Step 3. Pour about 8-10 oz. of hot water into a teapot or teacup. Place the leaves in the pot and let steep for 3-5 minutes.
Step 4. Pour water over teacups and enjoy!
You can also adjust the brewing time to get a stronger or weaker cup of tea. For a stronger cup, let the leaves steep for 5-7 minutes. For a weaker cup, steep for only 2-3 minutes. If you’re using a teapot, you can also steep multiple times to get a more intense flavor. Just pour more hot water over the leaves after the first infusion and let them steep for another 3-5 minutes. You can also try adding milk or lemon to your Lapsang Souchong for a different taste.