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Lapsang souchong
Lapsang souchong is a black teaoriginally from the Zheng Shanpart of Mount Wuyiin the Fujian provinceof China. Real Lapsang Souchong is rare as Wuyiis a small area and there is great demand for it, hence one can expect that real Lapsang Souchong tastes differently to what one may find elsewhere. There is a great difference between real Lapsang Souchong and widely available Lapsang Souchong. Image:Lapsang souchong tea.jpg Lapsang souchong is a tea which has been withered over pine or cedar fires, pan-fried, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a flavor usually described as "smoky". Sometimes the flavor is described as "oaky", a reference to fine wines(which are stored in oak barrels and develop a detectable flavor) but, in fact, oakis not used in the process. Tea drinkers describe lapsang's flavor as "assertive" and "bold". Lapsang souchong is considered most complementaryto spicy or saltyfoods. Also, it is purported that this tea is well suited to outdoor enthusiasts, especially after intense physical activities like hiking, distance running, or rock-climbing. This may be due to the fact that commonly available lapsang souchong is usually made from larger, lower grade leaves, that usually also have less theinethan the more prized Orange Pekoegrade. Lapsang souchong was the favourite tea of the famous travel-writer and explorer Bruce Chatwin Some people who try lapsang souchong have negative reactions to its flavour and aroma. It can be bitter, and is certainly not sweet. Lapsang souchong is described sometimes as an "acquired taste", or a substance one must taste several times before liking the taste. Some tea connoisseurs compare the taste of low-quality lapsang souchong to that of cigaretteashes. Trace amounts of lapsang souchong are included in the Twiningscompany's Earl Greyblend. References
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