Wild Lapsang Souchong Black Tea




Lapsang Souchong Wild Black Tea is known as Cai Cha Lapsang Souchong by the local people. Making Lapsang Souchong needs at least twenty procedures followed by a complex traditional crafts, as long as you have some knowledge of the traditional pine-tree drying process used to make it; this time, however, All of these featured processes need to be done in “Qing Lou” (青楼;pinyin: qīng Lóu ), this particular type has amazing unique characters and no hint of bitterness in its flavor.

Unlike other wild teas, the first floor of Qing Lou with a large fireplace is used for baking,with a smooth drinking feeling without any astringency. The unusual wild undertone, mellow taste, which involved in traditional method aiming to make tea scented with enough pine smoky flavor, you will never forget about it.

Lapsang Souchong Wild  Black Tea

  • 36 Months
  • Store in airtight, opaque packaging; in cool, dry place
  • Less than 40% of a cup of coffee
  • Tongmu Tea Garden
  • Wild Caicha
  • Strong flavor of honey & caramel aroma,smooth and rich mouthfeel,leaving an impression of sweet potato taste
  • Bright and clear reddish orange
  • Smelling of pleasant Longan aroma
  • Leaves are thick, robust, tightly rolled strips
  • Wuyi Mountain, Fujian Province, China

Recommend Brewing Method

Cup Method

Teacup: 12oz / 355ml
194℉ / 90℃
4g Tea
Brewing time: 3 – 5 mins
Chinese Gongfu Method
Gaiwan: 3.8oz / 110ml
194℉ / 90℃
5g Tea
7 steeps: rinse, 5s, 10s, 15s, 20s, 25s, 40s, 60s
Rinse time is around 5 seconds

Additional information

Zip Bag

Sample 14g (7g *2), 100g (3.5oz), 200g (7oz), 500g (17.5oz)


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