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Lapsang Souchong

New Mexico Tea Company
  • Spoon 1 tsp Per Cup
  • Kettle 212°F
  • Timer 4 Min
More

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 212°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 4 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 4 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $2.75

Amount
1oz$2.75
2oz$5.50
4oz(20% off)$8.80
8oz(35% off)$14.40
16oz(45% off)$24.20
Packaging Options
Gift Tin w/ Label$4.00Holds approx. 4oz. of this tea.
Extra Label$.50For your own tin (3.75" x 2.4")
Qty:
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Label Art

Lapsang souchong is a black tea originally from the Mount Wuyi area in the Fujian province of China. The tea leaves have been withered over pine or cedar fires, pan-fired, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a smoky, robust tea with an overriding scent and flavor of wood smoke, which dominates the flavor of the black tea itself.

Extra Info:

During the Qing Dynasty (1644 to 1911) soldiers were traveling though the Fujian province of China and decided to set up camp in a tea factory. Their presence disrupted the scheduled drying of the tea. When the soldiers left the tea masters had to come up with a way to get back on schedule. They decided to dry the tea leaves over pine fires. What started out as a quick fix turned into a popular tea.

Ingredients:

smoked black tea,

Origin:

China

Q&A:

Reviews:

4/21/2020
5 Stars

This smokey wonder smells just like a campfire and has a wonderful savory taste that I just cannot get out of my mind. I may be obsessed with this tea. I could also see it as an excellent addition to a marinade or even ground and added to a dry rub. It definitely has a lot of potential.

(0)

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