Osmanthus Lapsang Souchong – 2021 Spring Fujian Wuyi Black Tea Orange Osmanthus Herbal Tea

4,99 23,99 

Origin: Wuyi, north Fujian Province
Harvest: 2021 spring tea, 1 bud and 1 leaf
Production: Zhengshan Xiaozhong- Lapsang Souchong black tea and orange osmanthus by ancient cellaring method and Ancient charcoal baking for 72 hours

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Description

Origin: Wuyi, north Fujian Province
Harvest: 2021 spring tea, 1 bud and 1 leaf
Production: Zhengshan Xiaozhong- Lapsang Souchong black tea and orange osmanthus by ancient cellaring method and Ancient charcoal baking for 72 hours
Direction:
use purple-clay or porcelain teawares to brew 5-6 rounds at 90-95℃, tea:water 1:18
  • dry tea strips are thick and sturdy, with slight golden hair, lustrous pitch-black color
  • syrupy and dark golden red tea soup
  • heavy and smooth, dried longan fruity and osmanthus flowery, slight pine smoky fragrances
  • thick and mellow, and longan fruity soup and light osmanthus flowery sweet tastes
  • wet tea is bronze red, thick and smooth

Introduction:

Osmanthus tea has the effects of Warming Yang Qi, expelling toxins in the body, relieving cough and resolving phlegm, maintaining health and moistening lung. In the processes of collection, preparation, , production and packaging, it strictly goes through 8 processes, such as tea material preparation, fresh osmanthus harvest, tea material scenting, flower heat dissipation, screening flower residue, drying and re drying, packaging and quality storage. The real estate system is most prosperous in Guilin, Guangxi, Xianning, Hubei, Chengdu, Sichuan and Chongqing. Osmanthus oolong is a traditional export product of Anxi, Fujian, the hometown of Tieguanyin. It is mainly sold to Hong Kong, Macao, Southeast Asia and Western Europe. Osmanthus oolong is mainly prepared from summer and autumn tea of that year or the next year.

This special type of black tea from Fujian province is very distinctive with its exotic smoky flavor. After plucking, tea leaves are withered over cypress or pine wood fires. After rolling, they are placed into wooden barrels until they begin to emit their own pleasant aroma. As a final step they are placed in bamboo baskets and hung on racks over smoky pine fires where they dry and absorb a smoke essence. Finished tea leaves are thick and black, when steeped in hot water, producing a bright reddish-orange tealiquid. In recent years, Lapsang-Souchong has begun to grow in popularity and become the favorite tea of many who also appreciate single-malt Scotch whisky and fine cigars. It was once known as a man’s tea, but more and more women are drinking it as well. Lapsang-Souchong tastes particularly good with salty and spicy dishes and also with cheese. Many tea lovers report that they enjoy drinking it outdoors, especially after any intense activity. You may also wish to try adding a pinch of Lapsang-Souchong to a cup of English Breakfast blend to add a whole new layer of flavor notes to savor.

Additional information

Weight

10g, 20g, 50g, 100g, 100g (Tin)

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