This is a higher grade version of Lapsang Souchong black tea from China. Lapsang souchong literally "Small plant from Lapu mountain" is a black tea (Camellia sinensis) originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea. Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour. Lapsang souchong is a member of the Wuyi Bohea family of teas. The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi hills. Eager to satisfy demand, the tea producers sped up the drying process by having their workers dry the tea leaves over fires made from local pines.
The highest grade of Lapsang Souchong is called Jun Mei or Eyebrow because the processed tea leaf resembles an eyebrow. Jun Mei can be further categorized into Gold (Jin) and Silver (Yin) grade. The tea trees are grown on the mountain 1200-1800 meters above sea level, untouched by pollution. What is special about it is that unlike normal Lapsang Souchong teas, the tea leaves and buds are harvested in early spring and that they are picked from the Wuyi Mountain area.
Composed wholly of golden and black tips and with a perfectly rounded malt taste and a beatifully long finish. It’s not made by buds totally but a few buds along with the first and second leaf below top bud, they have more energy just like youngs that can meet the requirement of traditonal style making. It has a beautiful appearance, both in the leaf and in the infusion, which has a clear, sweetish flavour that delivers the promised notes of honey and fruit. It has a smooth, rounded mouthfeel with full, sweet, malty flavours that burst onto the palate and linger long and soft, however, you will not find much smoky flavour as other common Lapsang Souchong does. It makes a full-bodied infusion deep red with a honey-like sweetness, a subtle milkiness and light coppery finish.
Brewing Guide: Containers are usually a white porcelain tea set. Best brewing for 3-5 minutes with hot water of about 90-100 â_? In order to maintain the original flavor of tea, we suggest not using the tea leaves more than 7-8 times. 3-5g for a commonly-used cup, ie, the tea covers the bottom of the serving pot.