Descripción
Traditional Lapsang Souchong from Tongmu
This 50g tin presents the pine-smoked side of Tongmu black tea. The producer’s tasting notes describe pine smoke and dried longan, with an orange-amber liquor and a smooth, sweet finish. Brew it in a gaiwan to follow the aroma as the leaves open.
A closer look at the tea
Origin and tea-making tradition
Grown in Tongmu, Wuyishan, in China’s Fujian province. Traditional Lapsang Souchong is associated with pinewood smoking; “longan” describes a tasting impression rather than added fruit. The following photographs come from the producer’s origin and processing material.
Product details
| Tea type | Black tea · Lapsang Souchong |
|---|---|
| Origin | Tongmu, Wuyishan, Fujian, China |
| Picking season | Spring |
| Grade | Special Grade (Te Ji) |
| Net weight | 50g (1.76 oz) |
| Packaging | Tin; approximately 100mm diameter × 65mm high |
| Shelf life | 1,825 days (5 years); refer to the production date on the pack |
Brewing and storage
As a starting point, use 3–5g of tea in 100–150ml of water at about 95–100°C (203–212°F), with short infusions. Adjust the leaf amount and timing to your taste. Keep the tin tightly closed in a cool, dry place away from sunlight, moisture and strong odors. Teaware in the photographs is for styling.
