Country of origin: China.

Region: Fujian province, Xingchun. 
Grade: Special Leaf Lapsang Souchong.
Altitude: 3500 - 5000 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: A smooth crisp character with the remarkable and heady aroma of a pine and oak wood fire.
Infusion: Tending bright with reddish hues.
Ingredients: Luxury black tea.

This special smoked tea has a distinctive flavor sometimes referred to as tarry, and is a special tea from Fujian province. The Fukienese word ‘souchong’ means sub variety - that is a sub variety of other black teas from the Wuyi Mountains of Fujian. When Lapsang Souchong was first exported to western European countries and became famous on the international markets - it was no doubt due to the distinct aroma and flavor. Interestingly the best Lapsang Souchong is produced in the nature preserve located in the Wuyi Mountains where the high mountains with thick pine forests and heavy mist provide the ideal environment for growing top quality tea.  

Legend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun (Star Village) camped in a tea factory filled with fresh tea leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pinewood to hasten the drying. Not only did the tea reach the market in time, but also the smoked pine flavor created a sensation! 

The method of production is as follows: The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are presses into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one’s palate the taste can be light and intriguing or it can be heavy and overpowering.  Lapsang Souchong tea is best described as an acquired taste.

Hot tea brewing method:  Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-5 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup (though not recommended add milk and sugar to taste.)

Cold tea brewing method:  This is generally not a tea that is consumed cold. 

Lapsang Souchong-Smoked Stuffed Cornish Game Hen
Submitted by: teachef

A more elegant and classy, yet simple to put together, variation. The tea adds a deep, earthy flavor to the fowl that matches nicely with the mushroom stuffing.

Prep Time: 20 mins prep time
1 hour cooking time
Serving Size: 2
Ingredients

    * 1 Grand Cornish Game Hen (approx. 1.5 lb.)
    * 3-4 Tbsp. loose-leaf Lapsang Souchong tea
    * 3-4 Tbsp. long grain brown rice
    * 3-4 Tbsp. light brown sugar
    * 3 Tbsp duxelle de champignon (recipe below)
    * 1/4 C fresh white bread crumbs
    * 1 Tbsp chopped parsley
    * salt and pepper to taste

Directions
Combine tea, rice, and sugar and stir to create the smoke mix. Heat smoke mix in a stovetop smoker over medium-high heat. Pre-heat oven to 400 degrees F.

Meanwhile, rinse and pat dry the hen. Salt cavity and outside of hen. Place hen inside smoker and let stand on the heat for 10 minutes.

Remove smoker from heat and let stand for 5 minutes longer. Open and remove hen.

Combine remaining ingredients in small bowl and mix. Spoon stuffing into bird, full but not overstuffed.

Roast in oven for approximately 30 minutes or until thermometer inserted at thickest part between leg and thigh registers 170 degrees F.

Let stand for 10 minutes before carving.

Duxelle de champignon (Mushroom Stuffing)

Makes a bunch.

Ingredients:

* 1 lb. white button mushrooms
* 1 Tbsp. butter
* 1 Tbsp. scallions, finely chopped (about 2 stalks)
* salt and pepper to taste

Heat large skillet over medium-high heat.

Roughly chop the mushrooms on the cutting board, then pulse in food processor until finely chopped, about the consistency of breadcrumbs.

Melt butter in skillet. Sauté scallions for a minute or two, then add the chopped mushrooms. Cook 10 minutes, stirring occasionally, until the mushrooms have exuded all their moisture and the pan begins to really sizzle. Season to taste.

Covered, this will last in the refrigerator for at least a week. Can be made well ahead of time.

Buy this tea - satisfaction guaranteed !