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Lapsang Souchong Wild Black Tea is also called Cai Cha Lapsang Souchong by the local people. You may assume all Lapsang Souchong teas tasted bitter or have smudging flavor if you have some knowledge about the traditional drying process using the pine tree to make Lapsang Souchong Black Tea. But this time, your intuition tells a lie. As a kind of high-quality & semi-wild tea, this type has amazing characteristics and taste not bitter at all. Unlike other wild teas, Teavivre’s wild Lapsang Souchong gives a strong dried longan aroma, smooth drinking feeling without any stimulus or any astringency when passing through your throat. The unusual wild undertone, mellow taste and reddish liquid brought by the traditional rolling procedure contribute to its exotic flavor. Once you drink it, you may never forget about it.
Our wild Lapsang Souchong tea is hand made by the historic and genuine manufacturer, sticking to the traditional method used until today. This tea is made with tea leaves harvested from the semi-wild tea bushes(菜茶) growing in Wuyi mountains, a national nature reserve. At this mountainous area, the present of primitive forest is rich in decomposed soil and it consistently supplies minerals to ensure exuberant growth of the tea plant naturally. Note: This wild Lapsang Souchong tea has not underwent the drying process using pine fire. Consequently, no any note of smoldering can be tasted.
A good cup of tea starts with good water, one of the crucial factors to brew this tea is temperature. The appropriate water temperature is suitable to effectively extract most of the substances from the tea leaves and help releasing their full aroma and taste. If not, it will taste bad and be unpleasant to look. Use fresh water which has not boiled before and bring the cold water to boil and let them down to about 90℃. Then warm the teapot and cups well by rinsing it out with boiling water. This should be done just before adding the tea leaves, so that the leaves benefit from a gentle humid heat. The trick for brewing this tea is “fast, the first brew should not be more than 5s.
Lapsang Souchong originates from the Tongmu Village, Wuyi Mountains in Fujian, China. The word “Souchong” literally means “sub variety” or “little species”. Like other Chinese famous mountains, Wuyi Mountains are well-known home and abroad for their beautiful scenery and glorious tea history. Located in the subtropical zone, influenced by typical temperate climate, these mountains rich in vegetation have various flowers and green plants luxuriating all year around due to its warm and mild climatic conditions and fertile soil. The four seasons here are clear and the annual total rainfall has more than 2,300 mm. Deep mountains (1200～1500m above sea level), sea of clouds, lush vegetation and crystal mountain spring present a marvelous picture here and make this land especially suitable for tea cultivation. The lowest temperature(-15℃) days concentrates on January. The lowest average temperature in January is 3℃ and the highest average temperature in July can reach up to 24℃ and the mean annual temperature is 17℃. The frost days are more than 100 days.
Lapsang Souchong, the first black tea in the world, has a story of more than 400 years. Once upon a time, it was Princess Catherine’s Favorite tea. It was produced as early as during the Qing Dynasty and imported to the West by Dutch in 1604. By the time of 1870s, it was treated as a luxury drink in European countries (such as England, German). It soon became the perfect partner with coffee and meaty food, later developed into an important tradition -taking afternoon tea. At last, Lapsang Souchong becomes a most well-known name and one of the world's three major health drinks, footprints of them can be found all over the world.
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You're reviewing: Lapsang Souchong Wild Black Tea (Ye Sheng Zheng Shan Xiao Zhong)
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Wow! Teavivre describes the smell of the dry leaf as logan, but I think the smell is more like a mix of rose and high quality dark chocolate. It is unforgettable. The smell is even stronger than much more expensive the Yunan Nonpareil wild picked black tea. This tea is more floral, while the Yunan Nonpareil is more fruity. The dry leaf is also very very small. The liquid is a deep brown orange. The tea also releases its flavor very quickly, and the flavor is very strong. The taste is surprising and strange, with some leathery or smoke flavor in combination with the malt and rose from the smell. I think I still prefer the Yunan Nonpareil because I prefer a more mellow and subtle profile, but this tea is amazing especially considering the price.
I love this tea and so does everyone who has tasted it in my office. It doesn't really have a lot of that smoke and tar smell or taste that some lapsang souchongs can have. In fact I haven't really tasted any before that I liked and bought it only based on good reviews. The tea has a perfectly balanced sweetness, dept and pleasant smokiness, or more like a roasted taste, in my opinion. Like roasted chestnuts and chocolate. Aromatic and delicious tea.
A strong smokey lapsang suochong brewed western style and sweetened is one of my favorite teas. This is not that. It actually reminds me a lot of the Keemun Imperial but with just a hint of smoke. I brewed it gong fu after finding that I didn't like it western and it was amazing. I followed the recommended times/temperature and easily pulled an "extra" 6th infusion. A 7th was acceptable, but I'd probably stop at 6. This has a very rich and smooth taste with no bitterness and only a hint of astringency on the sides of the tongue for a long salivating finish. The taste is warm, a hint of smoky sweetness with a complexity that my pallet can't really describe- honey, chocolate, and other things I can't really pull out. This may become one of my favorite gong fu teas.
This is 5-star tea, very aromatic and floral, love it!
This tea has the right amount of smoke, good body and taste. I still prefer yunnan blacks. Just personal taste.
Reminds me of Laoshan blacks with its cocoa-scent, although the dry leaf is more aromatic and floral. Brewed up, I quite enjoyed the adventure that was this tea. It is nicely complex and layered, and none of it is smokey at all. In fact, the predominate flavors are chocolate and sugary, honey sweetness that lingers. There is an additional floral aroma to the body, along with a hint of bitterness that doesn't really ever materialize, along with other flavors I can't really pick out. Bottom line, I really liked this tea and will definitely consider making it a frequent staple of my tea cupboard.
Additional notes: I wanted to try the 2016 harvest the day after I finished the last of my 2015 harvest to compare flavors. I tried to steep them the same way. All I can say is both harvests are very similar! Though this is technically a Lapsang Souchong, there is no smoke flavor at all. The 'wild' in the name of the tea is more prominent here, since the tangy characteristic of a wild leaf tea is stronger than any smoky flavor. The brew is medium bodied with a starchy/ lighter bread flavor with caramel. I love this type of tea and I need to have a tea like this in my collection. I'm happy I bought this one after trying the sample last year-- the flavor hasn't changed. Steep #1 // 2 1/2 teaspoons for a full mug// 10 minutes after boiling // 2 1/2 minute steep Steep #2 // just boiled // 4 minute steep Harvest: 2016
Thank you, Angel, for the sample! Brewed in a ceramic gaiwan, prepared in a gongfu session. No rinse. Steeping times: 15 seconds, 8, 10, 15, 20, 40, 60, 120, 300. The dry leaf smells mostly of honey with a little bit of malt. After resting in the heated gaiwan bowl, the leaf smells pleasantly of light smoke and caramel. The wet leaf aroma is very different: chocolate and honey are dominant notes, and there is a hint of malt. The liquor color is a beautiful burned orange. Just lovely in a white fine porcelain cup. Very clear and very clean. As expected, this Lapsang Souchong has a full body and flavors which fill the mouth. Unexpectedly, it barely has any smoke – it’s very sweet. The session begins with the first infusion being chocolately, slightly malty, and smooth. There is a dominant smoke in the second infusion, but it disappears completely afterward. Third infusion and onward, the liquor is smoother and sweeter, having notes of chocolate and molasses and honey. The aftertaste lingers for minutes. There is absolutely no malt – a first for me with a chocolate-like hongcha. Positively delightful. I enjoyed every drop and every aspect of this tea.
This is an outstanding black tea, possibly the best I've ever had. Honey-sweet, but deeply malty as well. A bargain at this price.
Reply: 感谢您的来信。 这个茶叶是可以冷泡的。但是您的投茶量需要增加。您可以用冷水先冲洗一下茶叶，洗掉茶叶加工过程留下的细小尘埃。希望这些建议对您有用。 如果您有任何问题，请联系我们。
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