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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

Organic Lapsang Souchong

89,00 kr
#6019300

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, our Lapsang stems from Taiwan, famous for their constant experimentation and innovation in the world of tea. 

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.

Ingredienser: økologisk sort te

DK-ØKO-100.
Non-EU agriculture
Size 100 gram
Packaging Bag
Preparation

Eastern style brewing:

Vessel: A small tea pot or a gaiwan with a volume from 50ml - 250ml
Quantity: 1g for every 30ml of water
Temperature: 90°C
Time: Start with a 20 second brew and then add 5 seconds per brew.
Brews: 4-5

Advanced brewing tips: Whilst black tea has a general brewing guide, every type of tea is has its individual character so once you get to know the tea you can adapt the parameters to suit the tea's and your preference. Note that cooler water will bring out more sweetness/softness in the tea but will need slightly longer infusion to achieve a more flavoursome brew. Following this logic hotter water will bring out stronger flavours faster. Also higher tea to water ratio will give more strength.
Porcelain and glass vessels have a neutral flavour and so you will get the most 'honest' result from your brew.
Raw clay (unglazed) e.g Yixing, Zi Ni (purple clay) vessel is recommend for black tea but is also a good all round clay type that goes well with both pu erh types and oolong teas.

Western style brewing:

Vessel: A teapot from 400ml - 1500ml
Quantity: 1g for every 150ml of water
Temperature 90-100°C
Time: 3-5 mins

Cold brew:

Vessel: Hario cold brew bottle (750ml) or a glass jug
Quantity: 1g for every 100ml of water
Instructions: Add tea to your chosen vessel then fill up with cold water. Put it in the fridge and brew for a minimum of 4 hours. We recommend to drink the infusion within 36 hours. 

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