2019 Autumn best season harvest
from its premier origin, Tongmuguan village in the Bohea mountains
It is an excellent breakfast tea. Serve the tea into a cup first, then add milk and honey as you like.
Bohea Souchong (“Zheng Shan Xiao Zhong” in Chinese) is produced exclusively from its origin, the Tongmuguan village locating at the north end of the Bohea mountains. “Souchong” the English word comes from the indigenous dialect ”xiao zhong小种”, which means “small-leaf species “Camellia Sinensis tea plant unique in the region.
Our selection Bohea Souchong Lapsang black tea is a Chinese government’s protected “Origin of Production” product, also certificated by OCIA of the USA, and BCS of Germany, and JONA of Japan.
Tips: Longan or Lapsang?
Bohea Souchong has two styles classified by its flavours, Longan and Lapsang. Longan is the original style; Lapsang style was created two centuries later for export purpose. The Chinese mostly know and appreciate Longan flavour while the western world knows almost only about Lapsang.
The tea is well-known for its pine-smoke aroma. The characteristic is achieved by a special fermentation process, which is combining smoke from the local pine trees into its oxidization procedures. More distinguishedly, the complex process results in a smooth and mellow flavour called “Longan” style, and later “Lapsang” style to fit in with the western market need. Comparatively, Lapsang flavour tends to be bolder, vibrant, filling your palate with stronger smoky intensity, white Longan tastes more mellow and smooth with the rich and at the same time balanced pine-smoke trait.
A Yixing clay or fine porcelain teapot is the best for Bohea Souchong Lapsang black tea, 4 g per 3.8 dl, 95 °C. Infuse for 2 minutes. Refill up to 5 times.