古法红茶 正山小种 Ancient Recipe Lapsang Souchong

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Tea Origin: Tong Mu 桐木, Wu Yi Mountain 武夷山 on the border of Jiang Xi province. Tong Mu is the highest tea area in Wu Yi Mountain, between 1200 and 1600 meters. Tong Mu is the origin of Chinese black teas. Ma Su 麻粟, the village where the tea is produced, is hidden in mountains at 1300-1400 meters and hard to get to. The tea leaves are big leaves from tea tree of 300 to 400 years old.

Flavour: fresh and pleasingly sweet. Most black teas are sweet and rich. However, this tea is very fresh and rich of special fresh flower flavours. This special flower fragrance lasts quite long.

Comment: very tiny amount of tea leaves can make tea for over 10 times. This tea is very typical high end black tea from Tong Mu.

Colour of Tea Water: light golden yellow.

Craftsmanship: absolutely handmade according to ancient recipe. We also use the ancient ‘过红锅’ technique, going through red pot. This can help make the tea leaves ferment more throughly and tastes more mature. Please also refer to our article on Royal Ancient Black Tea.

Called in Chinese 古法红茶 (ancient recipe black tea) 正山小种 (pinyin: zhèng shān xiǎo zhǒng, English: Lapsang Souchong)

 

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Black Tea – known in Chinese as “Hong Cha” or “Red tea” – is fully fermented tea. It tastes quite rich and warm. The best black tea is from Wu Yi Mountain in Fujian province. In 1610, black tea was first exported to Europe. In 1662, the Portuguese princess Catherine brought Chinese black tea to Great Britain when she came to marry British King Charles the Second. Ever since, drinking Chinese black tea became a trendy activity in British court. In 1689, the Great Britain set up office in Fujian to purchase Chinese loose tea leaves. Slowly, black tea replaced green tea and became the most popular tea type in Great Britain.

Besides Fujian province in China, you can also find quite fine black teas in Sri Lanka, India, Indonesia, and Kenya. The tea made at our studio is premium grade Chinese black tea.

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