The more Chinese people love life, the more they love smoky flavors. Fujian people are good at smoking. They have continued the ancient smoking skills for many years, creating the unique smoky flavor of the East. When it comes to black tea, "Zhongshan Souchong" is A topic that cannot be avoided, and the smoked Lapsang Souchong, this brown-black tea leaves, rosy-colored tea soup, and black tea with pine smoke and longan flavor, is the original appearance of Lapsang Souchong. Today, I want to share the 2019 me with tea lovers. I personally went to Tongmuguan to make a Lao Cong traditional Lapsang Souchong. I named this special tea "Listen to the Years" (the meaning of the name of this tea is: listen to the slow flow of the years, and appreciate the time with your heart. Passing by, experience the quietness and elegance in it), select Tongmuguan Lao Cong tea green, "This tea will make you unforgettable".
lnstagram has limited text, so I will write the rest of the introduction in the comment area. Interested tea friends are welcome to read.
Lapsang Souchong, which began in the Ming Dynasty, originated in the area of Tongmuguan, Wuyi Mountain, Fujian. In the late Ming and early Qing dynasties, it was the tea picking season. A team of officers and soldiers passed through Tongmuguan and slept on the picked tea at night. After the officers and soldiers left, they originally made green tea. The tea leaves have turned red. Tongmuguan tea farmers are so anxious that they repeatedly knead the fermented tea leaves and heat and dry them with the flammable masson pine wood that is abundant in Tongmuguan. The pine wood produces strong pine smoke during the burning process. After the tea has absorbed the pine smoke, it becomes black and oily, and inadvertently forms a unique strong pine fragrance. The local people are reluctant to drink the tea processed in this way. The villagers have no choice but to pick the tea dozens of miles away. Xingcun sold it at a low price. Unexpectedly, some people ordered this tea at several times the price in the second year. In response to market demand, one of the earliest black teas in the world, Lapsang Souchong, was born.
Later, it was introduced to Europe and became popular in the United Kingdom. royal family. In European history, it is the symbol of Chinese black tea and is recognized as the originator of black tea. , The same region, with the same traditional craftsmanship, the same quality of black tea, collectively referred to as "Lapsang Souchong". Lapsang Souchong is also a protected geographical indication product in China. It has a strict definition of origin: a radius of 50 square kilometers, east to Mali, west to Hangdun, south to Pikeng, Guwangkeng, north to Tongmuguan, outside the place of origin , Black tea made by traditional craftsmanship can only be called Souchong black tea. Lapsang Souchong made by traditional craftsmanship must be "eaten" in the traditional Qing Lou.
PS: Qing Lou is the place where the local people of Tongmu Village use to make tea. It has a wooden structure with four floors.
First, the fresh leaves "eat tobacco" when they wither, and the pine wood smoke is absorbed into the leaves through the nutrient transport function of the tea stems and penetrates into the bones;
The second way is to "eat smoke" when drying, so that the pine fragrance is full of permeation;
The third way is to "eat" a cigarette when re-baking to completely seal the aroma in the tea leaves. After three times of smoking, the pine wood fragrance is more thorough, and the smoky flavor persists throughout the brewing process.
Moreover, Lapsang Souchong made in the traditional way will gradually transform into the aroma of dried fruit after aging and storage, which will become more mellow, and the tea soup will be smoother. This traditional Lao Cong Lapsang Souchong dry tea, strips Tight, dark and moist, close to the smell, there is a strong aroma of roasted smoky pine, and the smoky flavor is obvious. After brewing, the tea soup is orange-red bright, clear and translucent, with a high aroma, drink carefully, smoked pine The fragrance is melted into the tea soup and always lingers on the tip of the tongue. The taste is refreshing and sweet, and there is a unique flavor similar to longan soup. After drinking it for a long time, the tip of the tongue and throat can still catch the very penetrating smoke. Smoked pine fragrance with a long-lasting finish
Upon opening the pouch, the smoky scent from the leaves was incredibly powerful! It was like someone was making jerky right next to me. I was worried that smoke would be the only flavor the tea would have. Fortunately, the taste of the tea itself is noticeably less smoky than the leaves are; the initial taste of each sip is quite sweet, then the smokiness reveals itself in the aftertaste, coating your mouth and lingering. The aroma of the tea is quite smoke-forward, though, so you will either love or really dislike that depending on your preferences. Overall, it tastes like an Islay scotch whisky, without any of the burn from the alcohol. Seems like it would pair well as an accompaniment to savory food.