The name of it is very strange which is also called “ Zheng Shan Xiao Zhong”, it is the first red tea had been exported in 1610. The original Lapsan use the pine wood smoked the tea leaves during the process. Now the heavy smoky Lapsansouchong is just for oversea’s market, Chinese tea farmers improved it to be light smoky but more sweet after taste to follow the Chinese tea market.
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|Making Process||withering, rolled, oxidized, pan-fried, re-rolled, smoked with pinewood and baked to dry|
|Health Benefits||on stronger and warmer the stomach, blance gastric juice, it does better than others|
|Remarks||4 seasons tea|
Shape: tight short stripe with slightly curl
Smell: strong pine wood smoky
Taste: sweet and smoky
Teaware: Porcelain Gaiwan, glassware
MY Teahouse suggest using 85-90 degree ºC top on the leaves, brewing for about 30-45sec for the 1st-3rd infusion, 45sec-1minute for the 4th and infusions.
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