Smoked Lapsang Souchong
Wuyi Mountain is not only rich in Dahongpao with legendary charm, but also the world-recognized birthplace of black tea. It is known as the "originator of black tea" and has a history of more than 400 years. The tea produced in Wuyi was selected as a royal tribute as early as the Tang and Song Dynasties. For tea, the poet Lin Xiweng of the Yuan Dynasty praised in "Gonggong Tea": "Wuyi is really a fairyland. Ganoderma lucidum has been produced and tea has been produced." The annual rainfall is plentiful, making it the birthplace of Lapsang Souchong. The Tongmuguan black tea shared with tea friends today is the traditional Lapsang Souchong flavor. The pine wood is smoked in the special "Qing Lou". The collision of tea and pine smoke throughout the night caused rosin to slowly penetrate into the tea. The strong pine smoke aroma and the mellow longan soup flavor are its signs. Its unique taste makes people who like it love it deeply. I can't forget, but nowadays, traditional Lapsang Souchong made with traditional pine smoked technology is becoming less and less, and the price is getting more and more expensive year by year, the craft is complicated, the production is very hard, and the craftsmanship of the tea maker is very demanding. If you want to get the pure Lapsang Soup "sweet pine smoke, sweet longan", you must eat three smokes of old pine wood, and you must use the local masson pine for some years. To
First, fresh leaves "eat cigarettes" when they wither, and pine smoke absorbs into the leaves through the nutrient transmission function of the tea stems, and penetrates into the bones;
The second step is to "eat cigarettes" during drying to allow the pine wood fragrance to fully penetrate;
The third step is to "eat" a cigarette during reroasting to completely seal the pine aroma into the tea.
And the bigger problem is that old pine, the smoked material used in the traditional Lapsang Soup, is becoming more and more scarce. To protect the original natural environment, and now the Tongmu Reserve strictly prohibits cutting masson pine, only drilling can be done. Going deep into the mountains, searching for scattered Chinese pine residues in the mountains, can we restore the true taste of Lapsang Souchong. The Lapsang Souchong dry tea made by traditional techniques has tight strips, black and moisturizing, and a close smell. There is a strong smoky pine wood scent of roasted, the smoky flavor is obvious, the tea soup is red and thick, there is a pure tea scent and a strong pine smoke, the taste is silky and sweet, the throat rhyme is long, the appearance of the tea leaves is even after infusion, The color is black and lustrous, the lines are fine, the buds and leaves are soft and bright, and they are bronze. They are packed in individual small bags, a bag of 5g, a can of 50g, welcome tea friends to taste.