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Lapsang souchong
displays dried black Lapsang souchong leaves with the deep golden tea it produces
Lapsang souchong
displays dried black Lapsang souchong leaves with the deep golden tea it produces

Lapsang Souchong

109,00 kr
#470101

The manufacturing process of Lapsang Souchong consists of the tea leaves being withered over a pine fire and then roasted and rolled. After the fermentation process, a roasting and rolling takes place and the final drying takes place in bamboo baskets over smoking pine fires where the tea thus absorbs smoke. Lapsang Souchong tea originally comes from Wuyi Mountain in Fujian province.

Lapsang Souchong gives a nice orange – reddish color in the cup.

It is robust and strong in taste, and is often used as a mixed tea. Can be drunk as morning tea possibly. mixed with a little milk, and is suitable for spicy and salty dishes.

 
Size 100 gram
Packaging Bag w/ Storage Tin
Preparation

Lapsang Souchong is brewed in a preheated pot.

The water must not boil for a long time, as you boil the oxygen out of the water.< /p>

Use 1 tsp. tea per cup.

Pour the leaves with 95 degree hot water.

Infusion time: 3 – 4 minutes.

As the tea leaves give the best result by floating freely, can you possibly use a spacious strainer in the preheated teapot, or pour the tea over a preheated teapot.

Tips

If you only brew a cup / glass of at a time, you can use a kopsi or "fill-yourself" teabags, where the leaves can float freely and thereby give off the fine aroma. When using copy or "fill-yourself" teabags can also be brewed on the leaves again.

Store dry and cool. The tea should be stored in tightly sealed packaging.

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