If we had to briefly describe this tea, we could say that it has some dark magic that would take us on a journey of discovery and devotion Black (dark) tea, its taste and aroma has been present in the Western world for centuries, but Lapsang Souchong, because of the way it is produced, breaks all stereotypes about black tea. Dried in cedar smoke, exposed to resin from burning wood and amber smoke, it gets an incredible, specific aroma which is its pure magic that invites us to discover and devotion.
If you like to camp outdoors, with your friends gathered around a campfire that crackles softly, with guitar, songs and telling stories, the scary ones or the ones that reveal secrets you'd normally keep to yourself, while bacon or marshmallow cookies sizzle on a stick over the fire, Lapsang Souchong Wild Black tea will bring back memories of those unforgettable moments. Smoke and mystery are here in a unique combination. The smoke of the campfire slowly rises above the gathered "Campfire Confidants" and secrets are revealed.
- Origin
- Properties
- Harvest
- Production
- Preparation
- Impressions
- Conclusion
- Zanimljiost
Origin
Lapsang Souchong is distinctive wild black tea from an altitude between 1000 and 1500 m of Wuyi Mountain (National Nature Reserve), in the Chinese province of Fujian. Wuyi is a region with high average annual rainfall (more than 2300mm), extensive mountain forests, rich vegetation, crystal clear streams and lots of clouds, where tea is grown in a semi-wild environment, on land especially suitable for tea cultivation. According to some records, this is the oldest black tea in the world. Its production dates back to the middle of the 16th century, precisely in this area where it is still produced today.
Properties
The dry leaves of this tea look like very thin, twisted threads, dark in color like a vanilla pod. The aroma is a combination of dark chocolate and fully burnt campfire wood.
Its special aroma and complex taste is given by the cedar smoke on which tea dried (the tea is not specially smoked, like some varieties of black teas, it is only dried on cedar wood smoke). The end result is a special blend of flavors and aromas of dark chocolate, cocoa and campfire smoke.
For those who love whiskey and its smoky taste, this is definitely a must-try tea. Maybe like some kind of non-alcoholic whiskey, a drink that doesn't make you dizzy but wakes you up.
You may need time to get used to this unique taste, but once you break through the ice, you will always come back to it, especially after heavier meals (roasted meat) because this tea also an excellent natural aid to improve digestion.
You may need time to get used to this unique taste, but once you break through the ice, you will always come back to it, especially after heavier meals (roasted meat) because this tea also an excellent natural aid to improve digestion.
Harvest
During the second week of May, for Lapsang Souchong wild black tea, the fourth and fifth leaves are usually picked, because they are bigger and more mature, and apart from the size, they differ from the other leaves in terms of their chemical composition, which is the main culprit for the more robust, warmer taste of the tea.
Production
Procedure drying tea leaves on pine-cedar smoke, which is faster than standard air-drying, the domestic tea (which calls this tea Cai Cha Lapsang Souchong, while common Chinese name Zheng Shan Xiao Zhong) he discovered quite by accident, when due to a combination of circumstances, harvesting and processing was delayed due to frequent wars and military passes through the area, so it was necessary to speed up production.
The first step of drying the leaflets in the air was omitted, so the leaflets immediately withered , artificially over a pine wood fire. To the great surprise of the farmers, they got smoked tea, which absorbed the firewood smoke and ended up having an excellent taste and aroma. Withered leaves become softer and more flexible for rolling to obtain narrow strips. The leaves thus rolled are further oxidized in wooden barrels. For black tea it is usual to leave it to air dry at this stage and then sort and pack it. With Lapsang Souchong black tea, the oxidation of the leaves-strips is interrupted by light frying in large pans like a wok, and in this way it acquires a unique aroma. After that, they are subjected to a second rolling-twisting to release the remaining amounts of juices. Finally, as the last step in this complex process, the leaves are finally dried in bamboo baskets over a pine wood fire. When the leaves are dry enough, the fire is turned down to achieve an amber smoke. Resin from burning wood and amber smoke further enhance the unique taste of this tea. Only then can this tea be sorted and packaged.
Preparation
This one tea it is recommended to soak gradually according to the gong-fu method: the first soak for 5-15 s, and each subsequent soak should be extended by 5 s, thus up to 8 soaks can be achieved. If you prepare it in the Western way, then the ratio of leaves and water is slightly weaker, and the soaking time is longer. The same amount of leaves is soaked in 200 to 300 ml of water. Arrange 3 soaks in 3-5 minutes. I steeped the tea, according to the manufacturer's recommendations, 5 times, gong-fu style: 3 g of tea in 70 ml of water heated to 90 ᵒC (the manufacturer states 200 ml, but I like stronger tea). First I stirred the leaves for 10 seconds, and then I steeped the tea: 1 min, 1.5 min, 2 min, 2.5 and finally 3 min.
You can make this tea the traditional way, or try cold steeping it for a refreshing twist. Just remember to give the leaves a quick rinse before steeping to get rid of any leftover dust from when it was made.
In addition to the classic method of preparation, this tea is also suitable for cold steeping, but it is recommended to wash the leaves before steeping in order to remove fine dust from them, remaining during its production.
Every tea is unique and can be prepared in various ways. The manufacturer's recommendations are just a starting point. The preparation details may vary based on your personal taste. Feel free to experiment with brewing tea to uncover its unique character.
Impressions
The first three brews of the tea had a consistent taste of dark chocolate and cocoa, with a medium texture and no bitterness or dryness. The color of the tea was a mix of brown-caramel and whiskey hues. By the fourth brew, the taste remained the same, but the texture weakened noticeably. After the fourth brew, the aroma transported me to an old, dense forest in early autumn, where the scent of wet fallen leaves lingered in the air after a warm rain. While the manufacturer suggests 4-5 brews, I would typically stop at the third or maybe the fourth if I'm feeling adventurous. The fifth brew, if used, would be better suited for rinsing rather than drinking.
Given how I prepared it, this tea really held up well. The unique flavor and aroma stayed consistent through the first three steeps. After the first steep, the wet leaves in the gaiwan took on a new scent - kind of like damp forest leaves, with a hint of cooked green, leafy veggies. But that didn't affect the actual taste and aroma of the tea in those first three brews. As I kept steeping it, the vegetal notes faded and the forest leaf aroma became more pronounced.
After finishing the last drop of tea from the cup, there was a subtle scent of chocolate pudding left in it.
Duže vrijeme nakon ispijanja ovog čaja u ustima mi je ostao okus kuhanih suhih šljiva (after-taste).
The wet leaves left in the gaiwan at the end had a scent like a pile of damp, withered leaves deep in the forest - a dark brown color, almost like some kind of seaweed.
Lapsang Souchong has this simultaneous energizing and calming effect on both your mind and body.
Conclusion
Among classic black teas, Lapsang Souchong wild black tea stands out like a sequoia in a deciduous forest.
We could list all kinds of health benefits this tea has - they're pretty much the same as other teas made from the camellia sinensis plant: loaded with antioxidants, good for cancer prevention, nourishes the skin, boosts the immune system, helps with weight loss... But there's one effect where this tea really stands out - it's better for digestion than the rest.
And last but not least, it's worth mentioning that tea, even of the same variety and prepared the same way, can vary depending on various factors like in the tea preparation and individual experience, the environment in which it's consumed, the state we're in while drinking it... which is why two people can have completely different experiences with the same tea. Even the same person can experience the same tea differently if they drink it under different circumstances or in a different setting than the last time."
Interesting fact
The one-of-a-kind smoky flavor and aroma of Lapsang Souchong comes from various chemical compounds found in the smoke of burning pine wood, which can't be found in any other tea: things like longifolen and α-terpineol.
| Visually dry leaves | Thin black threads, twisted, like shavings |
| Fragrance-dry leaves | Dark chocolate, cocoa, completely black burnt wood, campfire |
| Smell - moist leaves | After 10 seconds of steeping - damp hot forest leaves, cooked kale, or similar leafy green vegetables." |
| Visually-the color of tea | Cognac, caramel, whiskey |
| Taste-texture | Medium; after the 3rd preparation weaker texture |
| Taste | This tea really held up well - the flavor stayed consistent even after the 3rd and 4th steeps. Notes of cocoa, caramel, and a creamy texture. |
| Aftertaste | Dried plum compote, with a light dryness; after the 3rd steep, there was an increased dryness in the mouth. |
| Odor-empty cup | Chocolate pudding |
| Visually-moist leaflets | Dark brown broken leaves |
| Body sensations | Stimulating, at the same time slightly soothing feeling |
Seller/supplier: Tea Time One, ZagrebSeller/supplier: Tea Time One, Zagreb
EN 
HR