As we wrote in a previous blog post Lapsang Souchong originated and is still being grown in the famous Wuyi Mountains area, Fujian province. It’s a province with high granite mountains, pine forests, rivers, and steep slopes on which tea grows and being picked by hand by skillful local women.
Harvest of tea leaves for Lapsang Souchong begins in May. No buds, but only matured leaves are plucked. Every factory has its secrets and slight adjustments, but all have a two-floor drying room. Below described the general processing method which will make you understand how this tea is made.
"... tea leaf is sensitive to absorbing aromas, this the moment when it receives that smoky aromatic profile."
After withering leaves are rolled into tight strips, then oxidized, and follow the drying stage. Then they are equally spread in the bamboo basket and been drying over pinewood. The smoke from the pinewood drifts up to the upper room through small gaps in the sealing where tea is drying. Because tea leaf is sensitive to absorbing aromas, this the moment when it receives that smoky aromatic profile. The level of smokiness can be adjusted by the factory by using sappy wood or dryer, older wood.
If you want to learn about health benefits of Lapsang Souchong, click here.