Smoked red tea Lapsang Souchong is an alternative version of the traditional tea of the same name originating from the Fujian region in China. The large geographical difference between this product and its Chinese reference leads to a type of leaf and processing that are slightly different compared with the classic standard. Observing this tea, in fact, it can be seen that the leaves used here are a little larger than those produced by the camellias in Fujian. In addition to this difference, there is another factor related to processing that will affect the flavor of the infusion of these leaves. According to tradition, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese version other evergreen trees that are easier to find locally have been used. The differences mentioned above have such an impact on the flavor profile of this tea as to make the tasting experience different from that obtainable with traditional Chinese red tea Lapsang Souchong. In particular, the infusion, at the first sips, will not immediately reveal all its smoky character but will begin with light citrusy acidic notes. This acidity will gradually intensify while the smoky character and a very pleasant woody tone emerge without giving any astringent sensation. Finally, the aftertaste will have a slightly pungent vegetal flavor due to the Taiwanese cultivar, which will slightly recall rosemary. Place of origin: Taiwan. Production. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the rolling stage. The leaves are then folded and rolled so that the juices inside are mixed again and the oxidation process can begin. For this tea, the leaves are exposed to a progressive increase in temperature during oxidation and, once the leaf reaches its typical brown color, the product is smoked using charcoal. After a few roasting cycles and a few days of resting, the tea is ready to be consumed. Preparation. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 95 °C, you can proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, you can continue increasing the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation we recommend 2 grams of leaves (about 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 greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
Price VAT included
Smoked red tea Lapsang Souchong is an alternative version of the traditional tea of the same name originating from the Fujian region in China. The large geographical difference between this product and its Chinese reference leads to a type of leaf and processing that are slightly different compared with the classic standard. Observing this tea, in fact, it can be seen that the leaves used here are a little larger than those produced by the camellias in Fujian. In addition to this difference, there is another factor related to processing that will affect the flavor of the infusion of these leaves. According to tradition, Lapsang Souchong should be smoked using pine wood smoke, but in this Taiwanese version other evergreen trees that are easier to find locally have been used. The differences mentioned above have such an impact on the flavor profile of this tea as to make the tasting experience different from that obtainable with traditional Chinese red tea Lapsang Souchong. In particular, the infusion, at the first sips, will not immediately reveal all its smoky character but will begin with light citrusy acidic notes. This acidity will gradually intensify while the smoky character and a very pleasant woody tone emerge without giving any astringent sensation. Finally, the aftertaste will have a slightly pungent vegetal flavor due to the Taiwanese cultivar, which will slightly recall rosemary. Place of origin: Taiwan. Production. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the rolling stage. The leaves are then folded and rolled so that the juices inside are mixed again and the oxidation process can begin. For this tea, the leaves are exposed to a progressive increase in temperature during oxidation and, once the leaf reaches its typical brown color, the product is smoked using charcoal. After a few roasting cycles and a few days of resting, the tea is ready to be consumed. Preparation. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 95 °C, you can proceed with a first infusion of 10 seconds and, thereafter, keeping the water at the same temperature, you can continue increasing the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation we recommend 2 grams of leaves (about 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 greater ease when tasting and the infusion times indicated above are purely indicative, so you can adjust them according to your own personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
