Smoked Lapsang Souchong Red Tea from Taiwan 50 g

Description

Smoked Lapsang Souchong Red Tea is a Taiwanese interpretation of the traditional Lapsang Souchong originating in the Fujian region of China. The different geographical origin is reflected both in the characteristics of the leaf and in its processing. The leaves used for this tea are in fact slightly larger than those generally used for Lapsang Souchong produced in Fujian. Another distinctive feature concerns the smoking process. According to traditional Chinese processing, Lapsang Souchong is generally smoked using pine wood. For this Taiwanese version, other evergreen trees, more readily available locally, are used instead. These differences help create a distinct aromatic profile compared with traditional Chinese Lapsang Souchong. At the first sip, the infusion does not immediately reveal all its smoky intensity, but opens with delicate citrus notes and a pleasant tart nuance. The acidity gradually increases as the smoky character and a pleasant woody note emerge, accompanied by a smooth texture and no marked astringency. The aftertaste finally reveals a slightly pungent vegetal note, linked to the characteristics of the Taiwanese cultivar, which may gently recall rosemary. Place of origin Taiwan Production After harvesting, the leaves are left to wither in the sun for a period that varies according to the producer, before moving on to processing. The leaves are then folded and rolled to encourage the release and mixing of cellular juices, thus beginning the oxidation process. During this stage, the leaves undergo a progressive increase in temperature. When they reach the characteristic brown colour of red tea, they are smoked using the smoke produced by burning wood. After several smoking cycles and a resting period of several days, the tea is ready to drink. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 5 grams of leaves (approximately 3 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different flavours. After quickly rinsing the leaves in water at 95°C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20…). This tea lasts for approximately 7 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (approximately 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be strained for easier tasting, and the infusion times given above are purely indicative, so they can also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.