Lapsang souchong

After many days of young puerh, I need something more mellow and less harsh for the body. Zhengshan Xiaozhong (Lapsang Souchong) it is.

I really need a yixing pot for this tea.

This is the first infusion. i like this tea for its mellowness — it’s very soft, round, and smooth. The smoky flavour is only present in the first and second infusions, after which it remains as an aftertaste, but not part of the up front flavours. Sweetness is evident throughout, from beginning to end (about 6 infusions). It is very difficult to overbrew… it’s so, so, so different from all the Lapsang Souchongs I’ve had before. The lady who sold this to me said her family always made Lapsang Souchong back in the day, and her area all make this tea. Their terrain and climate does not work well for Wuyi Yancha, whereas this tea grows much better, so this is what they always made. Lapsang Souchong, by the way, is smoked with pine wood. Apparently, this is put in the attic area — basically the space between the beams and the roof. The smoke goes up while the tea ferments.

Another shot of the tea, with leaves in the gaiwan

And finally, the leaves after brewing

They are about as big as I’ve seen red tea in terms of leaf size. Yummy.


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