For this tea, the Souchong leaf, which is the riper, larger leaf from the lower parts of the tea bushes, is plucked. (This is in contrast to other teas where the longest leaves and a bud are harvested.) After fermentation, these leaves are put on hot iron pans and roasted for a short time. Then the tea is smoked over pinewood rich in resin. The smoking time differs for each type, Lapsang Souchong, Tarry Lapsang Souchong or Lapsang Souchong Crocodile. Our Lapsang Souchong has a large, open, slightly grayish leaf with a sharp smoky note.
This tea belongs to the classical “scented teas”. In China, it is also known as Meigui Hongcha. The tea is processed in a traditional way: red rose petals and the tea leaves are layered during the production process, and after the right quality has been achieved, they are separated by sieving. Chinese Rose Tea is thus given its typically sweet, flowery flavor. Connoisseurs enhance its note with a dash of cream or milk.
A classical version of the so-called “scented teas” which is called “Lizhi Hongcha” in China. Lychee is one of the most popular fruits in southern China. This tea is sprayed with the freshly squeezed juice of ripe Lychee after the fermentation. Afterwards, it is blended and dried. This medium-strong tea with its pleasant, fruity flavor is ideal as a delicious iced tea in summer. The fine leaf develops a fruity and sweet taste in the cup, with a mild note of smoky Keemun.
Black Jasmine tea is very popular in Northern China and hardly ever finds its way to the markets to be exported. The manufacturing processes of black and green Jasmine teas are almost identical, but the dark variety is sometimes made with a different base tea. Our base, for example, comes from the sunkissed slopes of Yunnan, which results in a tea with much more strength and spiciness as well as a hint of pleasantly sweet jasmine flavor.
Shaowu lies in the North of the Fujian province and is generally considered the production capital of Chinese smoked teas. Generally, large, ripe tea leaves are used for this organically grown tea as they are perfectly suited to the repeated smoking processes and ensure a successful, spicy outcome. The beautifully regular worked leaf is streaked with anthracite tones and presents some golden tips. The cup is full-bodied with a soft, smoky accent.
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