This tea is different from the commonly known smoky Lapsang Souchong and has a fruity and floral flavor.
This product is sourced from pesticide-free tea gardens.
Lapsang Souchong with a Sweet Flavor of Tropical Fruits and No Smoky Flavor
Lapsang Souchong is well known among tea enthusiasts as the world's oldest black tea.
Traditionally, Lapsang Souchong is dried using pine wood, giving it a distinctive smoky flavor.
On the other hand, there is a high-grade version of Lapsang Souchong with fruity and floral flavors. Our Lapsang Souchong Qi Zhong, Xiao Chi Gan, Fei Zi Xiao, and Hua Xiang fall into this category.
Some consider this fruity and floral style of Lapsang Souchong a more recent development.
However, others believe that this style has existed for a long time but was interrupted by the Cultural Revolution. Although the exact details are unclear, historical evidence suggests that the fruity style has a long history.
For example, Earl Grey was created by imitating Lapsang Souchong in the 1800s. If the Lapsang Souchong of that time had a smoky flavor, Earl Grey would not be as it is today.
Similarly, Keemun black tea was created in the 1800s by imitating the Lapsang Souchong production method, yet it has no smoky flavor — further supporting the idea that fruity, floral Lapsang Souchong has long existed.
Black Tea Made from Seed-Grown Tea at High Altitudes
Lapsang Souchong Hua Xiang, like Qi Zhong, is made from naturally cultivated seed-grown tea from Tong Mu Guan. Seed-grown tea refers to tea grown from seeds. Compared to cutting-grown tea, seed-grown tea develops a deep root system, allowing for better mineral absorption and producing a richer aftertaste.
The plant on the right in the photo above is seed-grown tea, characterized by its long, straight taproot.
The tea garden is located at an altitude of 1100m, under almost the same conditions as the Qi Zhong we carry. However, Lapsang Souchong Hua Xiang has a slightly shorter fermentation time. Like Qi Zhong, the finished tea is roasted at a low temperature over a long period with charcoal, allowing it to mature and develop a floral flavor reminiscent of rose, along with fruity notes of peach, mango, and longan, and a hint of sweet potato.
