Cart 0
Wild Tree [Wuyi Qizhong] Unsmoked Tong Mu Guan Lapsang Souchong [Guwan Keng]

Wild Tree [Wuyi Qizhong] Unsmoked Tong Mu Guan Lapsang Souchong [Guwan Keng]


Simply Put...

A light smooth unsmoked lapsang with a clean taste and wonderful depth of flavour

What is unsmoked Lapsang?  Read our blog to learn more

In more depth...

Tea Name : Lapsang Souchong unsmoked

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 : A smooth light unsmoked lapsang with a clean taste and wonderful depth of flavour

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

Zhou shiwu grew up in a chaozhou  tea farmers" family meaning that when he was 18  years old  he had already joined in with his family's tea processing.  His wife explains how he learned his trade in Chaozhou [you can also try Zhou shiwu's Mi Lin Xiang] before meeting her and using his skill to make this beautiful Lapsang.   
'Because  my husband's family's tea is quite little  in quantity they did not hire the workers to help  the processing his family did all of the work.  Historically the Dancong tea quantity was around 100- 200kg but now we can have around 250kg -300kg.  This  quantity in Chaozhou is still very small when compared to other tea growers. In China our dancong  are mainly used  by my husband's family and his relatives - every year we do not need to sell our dancong to the market - Chaozhou is the original place of the Kong fu cha in China. Every family drinks tea and a small family with 5 people can normally can use around 500g  tea per month.

From Chaozhou to Wuyishan : 'my husband runs a teaware shop in Guangzhou selling different kind of hands-made tea pot and teaware of Chaozhou and also some dancong tea and aged oolong tea.  From around 2007 he started to process tea in Wuyishan , buying the fresh material in Wuyishan but using his own processing style to process Wuyi oolong.  And in 2009 he bought the fresh leaves from my family  and then I knew him.  After some years doing business together we got married in 2013  From 2014 he moved to Wuyishan to stay with my family and processs tea in Wuyishan. Every Spring we two both come back to Chaozhou for the tea processing. In both areas we only make the spring tea so every year there is only one harvest  season...'

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.  

Share this Product

You might also like...