History
Lapsang Souchong Red Tea, known as the progenitor of Chinese red tea, is the world's first red tea, whose production history dates back to the 17th century. Its origin is located in the Wuyi Shan region of Fujian Province, China. Initially, Lapsang Souchong Tea was prized by nobility and merchants for its unique smoky scent and intense fruity aroma. During the Qing Dynasty, it was widely exported to Europe, becoming an important part of tea culture in Britain and other countries. Its unique flavor and production process are still highly sought after by tea enthusiasts.
Production Area
Lapsang Souchong Red Tea with fruity notes mainly comes from the Wuyi Shan region, located between the Dabie and Huangshan mountains. The climate is humid, the four seasons are well-defined, and the soil is rich in minerals, providing an ideal environment for tea plants to grow. The unique ecology of Wuyi Shan, with fresh air, abundant sunshine and high-quality water, helps produce high-quality tea with a distinctive flavor. Lapsang Souchong tea bushes grow at high altitudes, allowing them to fully develop.
Production Process
The production of Lapsang Souchong Red Tea with Fruity Notes is a complex and meticulous process that involves several steps: first, the fresh tea leaves are picked, followed by withering to gradually reduce the moisture. Then, the leaves are rolled to release the juices. Next, fermentation takes place, which gives the leaves a red-brown color and develops the characteristic aroma. Finally, high-temperature drying is carried out to maintain the flavor of the tea. What makes Lapsang Souchong unique is that some leaves are also smoked, giving it a fruity scent and smoky aroma.
Harvest Season
The best season for picking Lapsang Souchong Red Tea with fruity notes is usually in spring, especially around Qingming (early April), when the new buds are more tender. Autumn, during the eighth lunar month, is also a good time for picking. Tea farmers generally use manual picking methods to ensure the freshness and integrity of the leaves, thus maintaining the natural aroma and flavor.
