China Black Wild Lapsang Tea

This China black wild lapsang tea came as a sample initially when I received a tea order from my supplier of Dian Hong cha.
As soon as I tried it, I messaged my supplier and ordered it there and then! It was just something that I had never tasted before.

Its aroma and flavour reminds me of lilac, or a very sweet Bok Choi vegetal note, with a sweet note that lingers.

It also has a coolness on the tongue. Don’t expect the usual smokiness associated with Lapsang Souchong as its not here.

It is a Wuyi black tea that was harvested in the Spring of 2019 at an altitude of 1200 metres from the Tong Mu Guan region in the Fujian Province.

The Tea Master is Xu.

Available in 50gm and 125gm pouches

Recommended Infusion instructions:
Boiling but not boiled water (100 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
5gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 20-30 seconds
Infusions 4 to 6: 30-60 seconds
Infusions 7+: 60 seconds +