A cup of smoky-sweet Lapsang Souchong is a perfect fusion of pine tobacco tail notes and fruity wood aroma. Especially the Lapsang Souchong, which is made with traditional techniques and transformed into "longan soup", is completely separated from the sweet potato aroma. When you take it inadvertently, you will feel like falling down. A secret realm made of smoke and sweetness. To describe it more vividly, it is probably like sitting in an old house full of dust and smoke and suddenly taking a sip of cooked water with the scent of dried longan. It is very sweet on the mouth and tongue, and the nose is fragrant with pine smoke. One cup, one cup, one cup, three cups. The abdomen will inevitably perish.
The smoked small variety is produced in the Tongmuguan Miaowan Group production area in Fujian Province. The average growth altitude is between 1100-1300 meters. It is a unique natural growth environment in the pass and breeds natural growth without artificial intervention. There are mountains and rivers, towering green mountains, clusters of mountain flowers, and flying butterflies. It seems chaotic and unmanaged, but the natural ecology has created its excellent quality and also added a natural protective screen to the quality of the tea garden. Tongmuguan There are many main vegetable and tea varieties.
When you walk into Tongmu Village, the birthplace of black tea in the world, you will find rows of row houses with wooden structures and loft shapes, either standing in the village or hidden among the tea mountains. The locals commonly call them " Qing Lou”.
Decrypting Paulownia "Qing Lou": The producer of Jinjun Meishou Bubble revealed its function. Black tea production has two major processes: rough processing and fine processing. Withering, rolling, fermentation and drying are all rough processing steps. "Qing Lou" is made of A factory for rough processing of Lapsang Souchong black tea. According to the introduction: “The structure of Qing Lou is mostly three or four layers, and each layer has its own special function.
The first floor is a drying room mainly used for roasting tea leaves; the second floor is a control room to adjust the temperature of the entire factory by opening and closing wooden doors; the third floor is a withering room, which is mainly used to dry tea greens evenly on bamboo mats for withering . The outer floors of the third and fourth floors of "Qing Lou" are used to dry tea leaves during the tea picking season. Masson pine firewood is usually piled in front of "Qing Lou" because in the tea making process, pine wood is not only burned during the drying process, but also heated and withered at the beginning. Therefore, the Lapsang Souchong black tea produced by traditional craftsmanship can be tasted lightly. Pine smoke aroma.
The 400-year-old Lapsang Souchong (smoked souchong) production process gives it a unique flavor of pine smoke and longan. Using ancient Wuyi trees as raw materials, traditional smoking techniques are used. The entire production process is completed in the smoke of masson pine, which penetrates into the bone marrow of the tea and has a profound heritage. Traditional smoking requires "eating" three passes of smoke in a brothel: first, the fresh leaves "eat smoke" when they are withering. The pine smoke is absorbed into the leaves through the nutrient transmission function of the tea stems and penetrates into the bones; second, The first way is to "eat smoke" during drying to allow the pine wood aroma to permeate; the third way is to smoke the tea leaves during re-baking to make the pine wood aroma and tea leaves more integrated. Due to the control of pine in the protected area in the past two years, Lapsang souchong that can completely maintain traditional craftsmanship is even more precious. High-quality raw materials, high-quality pine wood, high-quality craftsmanship, and high-quality storage can make an authentic Lapsang souchong.
The traditional production process of Lapsang Souchong is very complicated, but this is its uniqueness, something that is not found in modern industry. Tongmu is a small village with only more than 360 tea farmers, with an annual output of less than 100,000 kilograms of lapsang souchong. To meet the needs of the market, the amount of pine smoke souchong that can adhere to traditional crafts is very limited. Tongxinshe Teahouse went to Tongmuguan to To ensure the authentic origin, we hope to make it truly belong to Paulownia. The 400-year-old traditional tea-making technology has been carried forward. Lapsang's good tea has been pure since ancient times, and this purity will continue to be continued and strengthened. It is precisely because of this that a cup of pine smoke souchong from Lapsang is even more precious!
The traditional Paulownia Lapsang Souchong black tea is unforgettable and has endless aftertaste due to its unique aroma of pine smoke and dried longan. Under the boiling water, the aroma of pine smoke mixed with longan, rice dumpling leaves and vague aroma of flowers and fruits lingers on the tip of the nose. After drinking the amber tea soup, a sense of vicissitudes of time comes to your face. It is moist, warm and sweet, as if you have walked into a brothel deep in the forest and filled with pine scent. The slow-smoked pine aroma lasts for a long time and remains full of flavor after brewing many times.
This smoked souchong is from 2022. After a year of aging, its pine smoke aroma has changed from strong to soft, and the aroma enters the water and blends with the longan soup. Pure pine smoke with a hint of fruity aroma. After brewing, the aroma spreads. The entrance is smooth, and the aroma of pine smoke and fruit wood blends into the tea soup. When you take a sip, you will find the sweet longan flavor. After a few sips, you can feel a slight cooling sensation in your mouth, which is also a unique feeling when drinking Paulownia black tea.