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Smoked red tea Lapsang Souchong is a Taiwanese interpretation of the traditional Lapsang Souchong originating in Fujian, China. The different geographical origin is reflected both in the characteristics of the leaf and in the processing. The leaves used for this tea are 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. This Taiwanese version instead uses other evergreen trees, which are more readily available locally. These differences help create a distinct aromatic profile compared with traditional Chinese Lapsang Souchong. On 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 hint emerge, accompanied by a soft 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 processing begins. The leaves are then folded and rolled to encourage the release and mixing of cell juices, thus initiating oxidation. During this stage, the leaves undergo a gradual increase in temperature. When they reach the characteristic brown colour of red tea, smoking begins, using 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 gong fu cha method 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. Then, keeping the water at the same temperature, increase the time by 5 seconds for each subsequent infusion: 10–15–20… This tea lasts for approximately 7 infusions. For a classic Western-style preparation, use 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 may be strained for easier tasting. The infusion times given above are purely indicative, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Smoked red tea Lapsang Souchong is a Taiwanese interpretation of the traditional Lapsang Souchong originating in Fujian, China. The different geographical origin is reflected both in the characteristics of the leaf and in the processing. The leaves used for this tea are 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. This Taiwanese version instead uses other evergreen trees, which are more readily available locally. These differences help create a distinct aromatic profile compared with traditional Chinese Lapsang Souchong. On 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 hint emerge, accompanied by a soft 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 processing begins. The leaves are then folded and rolled to encourage the release and mixing of cell juices, thus initiating oxidation. During this stage, the leaves undergo a gradual increase in temperature. When they reach the characteristic brown colour of red tea, smoking begins, using 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 gong fu cha method 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. Then, keeping the water at the same temperature, increase the time by 5 seconds for each subsequent infusion: 10–15–20… This tea lasts for approximately 7 infusions. For a classic Western-style preparation, use 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 may be strained for easier tasting. The infusion times given above are purely indicative, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
