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Lapsang Sushong has an unusual taste and aroma, it is also called "smoked tea".
The birthplace of Lapsang Sushong tea is Fujian province in China. Tea plantations are located on the slopes of the Zheng Shan mountains.
This type of tea has been known since the beginning of the 17th century. It is made from large leaves, they are first tied in sunlight and twisted. After that, the tea leaves are placed in baskets, where they undergo the fermentation process. This is done next to the fire to raise the temperature of the tea, the tea is heated for 6-8 hours, until the aroma of greens comes out of it. After fermentation, the tea leaves acquire a red-brown color, they are subjected to the drying process and the tea is roasted. It is heated over pine wood to give the tea a resinous pine smell.
Infusion of Lapsang Suchong tea has a beautiful red-burgundy color, extraordinary aroma and taste of cinnamon flowers. Although those who taste this tea for the first time compare its aroma with the smell of ski grease, burnt rubber, a soldier's boot, etc. But experienced fans of this type of tea distinguish notes of wood and smoke in it, as well as the taste of prunes, ginger and dried pear.
How to brew Lapsang Suchong tea
This tea is best brewed in a clay teapot. For 200-300 ml of water, there is approximately one teaspoon of brewing. Brewing time is approximately 7-10 minutes. At the same time, it is advisable to keep the kettle warm. One brew can be used 3-4 times.
You should not add sugar to this tea if you wish, you can add lemon. Among the snacks, something spicy, for example, basturma or spicy cheese, is best suited to it.
Usually you may not like Lapsang Sushong tea the first time. To understand its taste and get used to it, it is necessary to try it several times.
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