Lapsang Souchong Red Tea with Floral Notes

History

Lapsang Souchong is a classic representative of Chinese red tea, originating from the Wuyi region of Fujian Province. As early as the 17th century, Lapsang Souchong was exported to Europe as the first red tea, quickly gaining the appreciation of British tea drinkers. With its unique smoky aroma and rich flavor, this tea has stood out in the market, becoming a treasure among red teas. Over time, Lapsang Souchong has undergone continuous evolution, giving rise to many flavor variations, including Lapsang Souchong with floral notes, which highlights its unique charm.

Introduction to Production

Lapsang Souchong with floral notes comes from the Wuyi region, a place characterized by rugged terrain, mild climate and fertile soil. The unique climatic and ecological conditions of Wuyi allow tea trees to grow naturally, absorbing the natural aromas of the surroundings, giving Lapsang Souchong tea its distinctive flavor and quality. The tea plantations are mainly spread out on high-altitude slopes, shrouded in morning mists, with the sun filtering through the clouds, creating the ideal environment for the tea leaves to grow.

Production Process

The production process of Lapsang Souchong with floral notes is very elaborate. It begins with the harvesting of the leaf buds, followed by withering, twisting, fermentation and drying. To intensify the floral aroma of the tea, floral plants, such as roses or jasmine, are added during the processing. Finally, the tea is subjected to a roasting process to dry it, thus maintaining the color and shape of the leaves, and further enriching the aroma. The entire process requires not only the skill of the tea master, but also strict control of the raw materials.

Harvest Season

The best season for picking Lapsang Souchong with floral notes is generally in spring and autumn. Spring, in particular, is ideal around the Qingming festival (early April), while autumn is concentrated around the eighth month of the lunar calendar. Spring buds are tender and suitable for producing high-quality red tea, while autumn harvesting guarantees the distinctive flavor and aroma of the tea leaves.

Chinese Infusion Method

For the Chinese infusion method, it is recommended to use a cup or teapot, keeping the water temperature between 90 and 95 ° C. Take 5 grams of Lapsang Souchong with floral notes, the first infusion should last 5-10 seconds. Subsequently, you can extend the infusion time as desired, normally 5-7 infusions can be made, each of which maintains a rich aroma and flavor, preserving the unique characteristics of this tea.

European Infusion Method

For the European infusion method, use a teapot, taking 3-5 grams of Lapsang Souchong with floral notes, add hot water at 95 ° C and infuse for 3-5 minutes. The liquor can be poured directly into the cup to be enjoyed; it is recommended to add a little milk or sugar to enrich the flavor, making it suitable for different consumption occasions, such as afternoon tea or moments of relaxation.