Wild Tree [Wuyi QiZhong] Smoked Tong Mu Lapsang Souchong [Guwan Keng]
A light smooth lapsang with a lingering flavour of delicate pinewood smoke.
What is Lapsang Souchong? Read our blog to learn more
In more depth...
Tea Name : Lapsang Souchong smoked
Tea Maker : Zhou Shiwu, 20 years experience
Origin : Guwan Keng, 1100m
Size of garden : Wild tea trees grown completely without Pesticides and Fertilizers The wild tea bushes are over than 150 years old.
The tea plantations in Tong Mu Guan are sparse and not as well defined as the areas you see in the rock tea plantations in the WuyiShan scenic area. Most of the tea bushes are growing with the grass so when the picking is undertaken in the Spring the first step is to take off the grass and other trees and then pick the tea leaves
Cultivar : Wuyi Qizhong [in wuyishan it is called Ye cha 野茶 (in english is wild tea )]
Plucking standard : Two leaves and one bud is the usual standard but as this tea is picked from wild trees there is also some stem
Processing : Plucking, withering, rolling, oxidation, drying, sorting, roasting. The tea is picked and processed on the same day
Experience : Sweet, clean, fruity and pine-wood smoked.
How to prepare [Gaiwan]
Amount of tea (200 ml): 3 g (1 tsp)
Water temperature: 100℃ / 212℉
Infusion / brewing time: 3 minutes
Number of infusions: 4
How to enjoy: No sugar, no milk.
Tales of the Tea Trade : Zhou shiwu & Wild Lapsang
A little more about the origins of Lapsang
Lapsang Souchong Tea Origin: The origin of authentic “Lapsang Souchong” are the Tongmuguan Jiangdun and Miaowan areas of the protected Wuyi Mountains. This is an area that experiences year round rainfall contributing to a damp and misty climate. This climate obviously affects the withering process needed to produce black tea and so here, the tea growers often depend on man made heating. This area is heavily populated by pine trees which over generations have been used as fuel - it is the pine smoke that is absorbed by the fresh leaves to give Lapsang Souchong its distinctive flavour.