This smoked Souchong Black Tea features thick, tightly rolled leaves with a dark, lustrous hue and deep brown undertones.
The liquor gleams like amber, carrying a subtle yet lingering pine smoke aroma that evokes the fresh essence of mountain fields. Its refined, sweet taste resembles longan soup, with a long, enchanting aftertaste.
$39 | 100g (5g x 20 bags) | 1 Box
Brewing Guide:
Use a 120ml gaiwan or teapot with 5g of tea (standard pouch weight).
Brew with mineral or purified water at 95°C+.
Discard the first infusion immediately (no rinsing needed).
For the 2nd–5th infusions, steep for 5–10 seconds.
From the 6th–12th infusions, increase steeping time by 5 seconds per round.
After each infusion, leave the lid open for ~1 minute to cool the leaves slightly, enhancing floral and fruity notes.
About Souchong:
Souchong（Xiaozhong） is crafted from small-leaf tea varietals grown outside Wuyi Mountain’s Tongmu Guan core area (50 km²), using traditional methods akin to Lapsang Souchong（Zhengshan Xiaozhong）.
While its leaves are sourced beyond the protected zone, it delivers a remarkably similar profile at an approachable price—making it the ideal introduction to Fujian’s Wuyi black teas. Variants include smoked (classic pinewood-smoked) and unsmoked (modern-style) Souchong.
