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After de-enzyming, the fresh tea leaves of Zheng Shan Xiao Zhong (Lapsang Souchong) will be smoked with pine wood. For this special manufacture, tea leaves after smoking will present the color of dark brown, and the soup will be bright deep red.Zheng Shan Xiao Zhong (Lapsang Souchong) used pine wood or pine charcoal from Tongmu kuan in Wuyi mountain as materials. Because black tea has a strong capability of absorption, while pine charcoal will release plenty of smoke when burning. So the Lapsang Souchong, produced by hands and machines, has a heavy flavor of smoked and pine, which is suitable for people who prefer strong flavor.
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Zheng Shan Xiao Zhong (Lapsang Souchong) is an excellent black tea with a history over 400 years. We can even call it the originator of black tea. Xingcun Village used to be the planting centre of Zheng Shan Xiao Zhong. Accordingly, Lapsang Souchong was also called “Xingcun Souchong” in history.
Black teas contain antioxidants, which help in the prevention of some cancers and help reduce the affects of aging that is caused by free radicals. They can also reduce the risk of strokes and heart attacks due to natural chemicals that reduce cholesterol.
Lapsang Souchong is the alternate name of Zheng Shan Xiao Zhong. Based on the strong absorbing ability of balck tea, we use pine charcoal as fuel so that lots of smoke will be absorbed in the tea leaves when burning those charcoal. Thus a heavy smoky flavor could be brought into the teas. The smoky flavor comes from a mixture of fresh tea leaves’ fragrance and pine charcoal smell. Lapsang Souchong Black Tea (Zheng Shan Xiao Zhong) is tightly strip shaped, dark smooth color. Soup presents a color of heavy red. Aroma is high and long with a flavor of pine smoke, tastes mellow and thick.
Teavivre choose this Lapsang Souchong from Wuyi mountain in Fujian province. In Chinese culture, Lapsang Souchong has the true significance of Souchong (Xiao Zhong) black tea that produced in high mountains. Wuyi mountain lies in the northwest of Fujian province. It is not only a tourist attractions, but also the historic origin of Zheng Shan Xiao Zhong. Government has set up rules clarifying that the origin place of Zheng Shan Xiao Zhong is between 117°38′6′′E to 117°44′30′′E, 27°41′35′′N to 27° 49′N, an area of 50 square kilometers. We can say that only black teas from Wuyi mountain can be called as Zheng Shan Xiao Zhong.
Lapsang Souchong (Zheng Shan Xiao Zhong) use premium Da Bai Hao (Pekoe) tea tree in Fujian. This tea tree belongs to clonal propagation, small tree type, mainly distributes in the east of tea area in Fujian. Plant height is tall, which could reach at 2 meters. Fresh leaves of spring tea contains 4.37% of amino-acid and 16.2% of tea polyphenols, is a superior material for making tea.
Lapsang Souchong has a long history of planting. In 1970s it has been spread to European and north American. However, due to the frequent wars, the numbers of production decreased gradually, and almost disappeared in 1949. It was not recovered and redeveloped until 1950s, with a highest annual output around 20 thousands picul (1 picul = 50 kilograms). Lapsang Souchong (Zheng Shan Xiao Zhong) showed a brand new look to customers all around the world.
You may learn more about black tea knowledge from our article:
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You're reviewing: Lapsang Souchong Smoky Black Tea (Yan Xun Zheng Shan Xiao Zhong)
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I wanted to try this one while the other Lapsang was still in my memory from a couple days ago. Right away, the scent from the dry black leaves with hints of gold are definitely smoky. Where the Nonpareil Dian Hong Wild Ancient Tree had many characteristics BUT smoke, this one seems to have smoke as the main flavor. This cup is darker than the light amber of the Wild -- a much deeper red cup. The smokiness isn't the strongest smoke flavor I have had in a tea, but it is definitely noticeable. The smoke makes the black tea itself tough for me to figure out but it tastes fine to me. The second steep is just as strong. This is a great option for all you smoky tea fans, at a great price. Not my favorite tea from Teavivre, but that seems to be all of the others. :D Steep #1 // half a sample pouch for a mug (about 3.5 grams or 2 tsps.) // 10 minutes after boiling // 2 minute steep Steep #2 // just boiled // 3 minute Harvest: 2014
Brewed with a gongfu glass tea pot. Steeping parameters: No rinse. 30 seconds, 45, 60, 120 This would be my second Zheng Shan Xiao Zhong, the first being from Wegman’s supermarket some years ago. From the dry leaf alone I can tell that this one is of much better quality. Short and twisty, unbroken, they mostly are very dark – near black – peppered with a few golden leaves. They smell of burned conifer wood and smoke. The wet leaf aroma, of barbecued spare ribs. A hint of vanilla rises from the liquor. Reddish in color, clear, and smoothly textured, it tastes much like it smells, and then some, including a pungent yet mellow smoky meat flavor. This tea leaves behind a sweet barbecue sauce aftertaste and a dry throat. I enjoyed it. I wouldn’t have this kind of tea often, but this is one I would go to if I wanted something different and smoky.
Now that I finally like lapsang, I thought I'd try Teavivre's version and so I ordered a sample in my last order. I've only had lapsang brewed western before, but I love gong fu, so I went for it. This one is much more mild than the other 100% lapsang tea I had. The smoke is smooth and mild and sweet. Very good quality, but I wanted more depth and complexity. I think I'll have to try this one brewed western to see if a long steep brings out the depth I was seeking. Overall it's nice, but I wanted something more punchy!
Odlično balansirana aroma, izuzetno snažan čaj.
I've tried quite a few Lapsangs but this one happens to be the best I've found yet. As far as they go, this is one of the least smoky versions which usually indicates good leaf quality. I've found that poorer teas often use excessive amounts of smoke to cover the taste of the tea, and you're often only able to taste a sort of generic smoke flavor. With this version you're able to taste the tea itself as well as notes of pine. It's sweet and very smooth. I know others like to add maple to these types of tea, but I really think it's best served plain so you don't cover up any of the intricacies. Steeped Western style for 3 minutes.
- Première infusion 3mn à 90° - Deuxième infusion 5mn à la même température - Troisième infusion : 7mn Nous avons utilisé pour cela 2 cuillères à café pour une théière en fonte de 500 ml de contenance. Impressions au déballage : Des brins noirs et clairs se mêlent, tout cela fait plutôt bonne impression, le nez est très doux, on sent très distinctement l'odeur fumée sans que cela soit entêtant. Bouche 1ere infusion Arômes : fumé, sent le hêtre, boisé. Le thé est puissant, rond, il n'y a a pas d'amertume, le goût fumé reste léger. Ce thé est très long en bouche. 2e infusion Un peu moins puissant, mais le goût fumé reste toujours présent. Le goût est plus doux, et des arômes terreux apparaissent. 3e infusion Les arômes sont toujours présents, tout en s'adoucissant. Des notes légèrement salées apparaissent. C'est un thé que l'on appréciera à tout moment de la journée, mais particulièrement le soir. Nous pensons qu'il se dénote d'autres mauvais Lapsang Souchong par sa douceur, et le fait que le gout fumé ne submerge pas la bouche au détriment du reste. Cela peut être une bonne alternative au café le soir, pour ne pas être trop excité.
What a great Anniversary sale! I picked this as one of my free samples! The dry leaf smelled dry and smokey, wet the aroma was a medium level rich smokey scent. Sipping, the aroma reaches out before you take a taste which has a light mouthfeel, medium smokey taste and a light-medium cooling pine aftertaste. Overall very nice as a daily treat and I'll reach for Nonpareil Anxi Yun Xiang TieGuanYin Oolong Tea if I'm in a more leisurely, deep smoked, mood !
The aroma is very much so a pine smoke heavy black tea, lots of pine smoke goodness and a rich malt. There are also notes of molasses and roasted peanuts which blends really well with the pine resin and smoke. The first steep is quite smooth and very light. The taste is subtly sweet with notes of pine sap and sweet potatoes. This fades to a rich smokiness that lingers into the aftertaste. This steep promises that future steeps are going to have a wonderful richness and smokiness, it is a good prelude to what is to come. I steeped this tea three times. On a whim I decided to give this tea a visit using Western techniques. The aroma is malty, rich, and quite smoky. The taste is very smoky with heavy notes of pine, molasses, and sweetness. The aftertaste is malty and smoky. Both the Western and the Gongfu styles of brewing made a deliciously smoky and rich tea.
Piney smokey aroma like a dying camp fire. Taste smokey and sweet with a little bit of pine flavor. The smokiness is not overpowering and it does not drown out all the other flavors, which I find happens in most Lapsang Souchong teas that I have tried.
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