LAPSANG SOUCHONG
SMOKED RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yu Chi, Nantau, Taiwan
Lapsang Souchong is a traditional smoked red tea, known for its distinctive pine-smoked character. It is produced using a traditional method in which fully oxidized tea leaves are dried over smoldering pine wood, creating a deep and recognizable aroma. The infusion is rich and warming, offering notes of smoke, wood, dried fruit, and a smooth, lingering finish. MORE
AROMA
Smoky, woody
TASTE
Smoky, dried fruits, honey.
CULTIVAR: Xiao Zhong
HARVEST: Spring, 2023
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yu Chi, Nantau, Taiwan
Lapsang Souchong is a traditional smoked red tea, known for its distinctive pine-smoked character. It is produced using a traditional method in which fully oxidized tea leaves are dried over smoldering pine wood, creating a deep and recognizable aroma. The infusion is rich and warming, offering notes of smoke, wood, dried fruit, and a smooth, lingering finish. MORE
AROMA
Smoky, woody
TASTE
Smoky, dried fruits, honey.
CULTIVAR: Xiao Zhong
HARVEST: Spring, 2023
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
While traditionally associated with the Wuyi Mountains of China, our Lapsang Souchong is produced in the Yuchi area of Nantou County, Taiwan. This interpretation follows the general concept of smoked red tea production while expressing a distinctly Taiwanese character shaped by local cultivars, climate, and processing philosophy. The result is a more refined and balanced expression compared to many heavily smoked traditional examples.
The tea is produced from carefully selected leaves processed using the standard red tea method, including withering, rolling, oxidation, and drying. A controlled smoking stage is then applied, allowing the leaves to gradually absorb woody and resinous aromatic compounds without overwhelming the natural qualities of the tea. Particular attention is given to maintaining balance between smoke intensity, sweetness, and structural clarity.
The Yuchi region, known primarily for high-quality Taiwanese red teas, provides a unique foundation for this style of production. By combining Taiwanese tea craftsmanship with the traditional smoked tea concept, this Lapsang Souchong offers a distinctive profile where smoke integrates harmoniously with natural sweetness and refined aromatic depth, creating a unique and elegant interpretation of the style.
PRODUCTION
The production begins with careful harvesting of mature tea leaves, which are then withered to reduce moisture and prepare the material for rolling. After rolling, the leaves undergo controlled full oxidation, during which the characteristic depth and sweetness of red tea develop. Once oxidation reaches the desired level, the leaves are dried and exposed to a carefully managed smoking stage using wood smoke, allowing the tea to gradually absorb resinous and woody aromatic compounds. Unlike heavily smoked industrial styles, the smoking process is conducted with precision to preserve the natural clarity and sweetness of the Yuchi tea material. The final result is a balanced tea where smoke integrates harmoniously with the tea’s inherent fruit, honey, and woody nuances rather than overpowering them.
TERROIR
This Taiwanese interpretation of Lapsang Souchong is sourced from the Yuchi area in Nantou County, Taiwan, a region located near Sun Moon Lake. Tea gardens in this area are typically situated at elevations between 600 and 1000 meters, where a humid subtropical climate, frequent mist, and stable temperatures create favorable conditions for balanced leaf development. The nearby lake further moderates temperature fluctuations and contributes to a stable microclimate.
The soils in Yuchi are well-drained and rich in organic matter, supporting healthy root systems and consistent plant growth. These conditions allow the tea leaves to develop a balanced composition of sweetness, aromatic clarity, and structural depth. The region is especially known for producing refined Taiwanese red teas with smooth texture and expressive aromatic profiles.
The terroir emphasizes softness, balance, and aromatic refinement, providing an ideal foundation for controlled smoking techniques. The natural sweetness and clarity of the Yuchi tea material allow the smoky character to integrate harmoniously rather than dominate, resulting in a layered and elegant expression of smoked red tea.
ORGANOLEPTICS
The dry leaf appearance is long and slightly twisted, with dark brown to black tones and a subtle glossy surface from the smoking process. The aroma of the dry leaves is deep and expressive, combining notes of pine smoke, dry wood, and gentle dried fruit sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more layered, revealing resinous woody tones, soft caramel, and a subtle fruity nuance beneath the smoke. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, where smoky notes integrate smoothly with honeyed sweetness and a refined woody depth.
The aroma of the liquor in the empty cup is persistent and warming, with elegant smoke tones and a faint sweet trace. The taste is smooth and well-structured, with a medium to full body and a rounded texture. From the first sips, gentle smoky notes emerge, supported by natural sweetness, dried fruit nuances, and subtle woody undertones, with very low astringency. The profile remains balanced and harmonious across multiple infusions, allowing both the tea base and smoking character to evolve gradually. The aftertaste is long and warming, leaving lingering notes of smoke, wood, and soft caramel sweetness. In the empty cup after drinking, delicate resinous and honeyed nuances remain.
While traditionally associated with the Wuyi Mountains of China, our Lapsang Souchong is produced in the Yuchi area of Nantou County, Taiwan. This interpretation follows the general concept of smoked red tea production while expressing a distinctly Taiwanese character shaped by local cultivars, climate, and processing philosophy. The result is a more refined and balanced expression compared to many heavily smoked traditional examples.
The tea is produced from carefully selected leaves processed using the standard red tea method, including withering, rolling, oxidation, and drying. A controlled smoking stage is then applied, allowing the leaves to gradually absorb woody and resinous aromatic compounds without overwhelming the natural qualities of the tea. Particular attention is given to maintaining balance between smoke intensity, sweetness, and structural clarity.
The Yuchi region, known primarily for high-quality Taiwanese red teas, provides a unique foundation for this style of production. By combining Taiwanese tea craftsmanship with the traditional smoked tea concept, this Lapsang Souchong offers a distinctive profile where smoke integrates harmoniously with natural sweetness and refined aromatic depth, creating a unique and elegant interpretation of the style.
PRODUCTION
The production begins with careful harvesting of mature tea leaves, which are then withered to reduce moisture and prepare the material for rolling. After rolling, the leaves undergo controlled full oxidation, during which the characteristic depth and sweetness of red tea develop. Once oxidation reaches the desired level, the leaves are dried and exposed to a carefully managed smoking stage using wood smoke, allowing the tea to gradually absorb resinous and woody aromatic compounds. Unlike heavily smoked industrial styles, the smoking process is conducted with precision to preserve the natural clarity and sweetness of the Yuchi tea material. The final result is a balanced tea where smoke integrates harmoniously with the tea’s inherent fruit, honey, and woody nuances rather than overpowering them.
TERROIR
This Taiwanese interpretation of Lapsang Souchong is sourced from the Yuchi area in Nantou County, Taiwan, a region located near Sun Moon Lake. Tea gardens in this area are typically situated at elevations between 600 and 1000 meters, where a humid subtropical climate, frequent mist, and stable temperatures create favorable conditions for balanced leaf development. The nearby lake further moderates temperature fluctuations and contributes to a stable microclimate.
The soils in Yuchi are well-drained and rich in organic matter, supporting healthy root systems and consistent plant growth. These conditions allow the tea leaves to develop a balanced composition of sweetness, aromatic clarity, and structural depth. The region is especially known for producing refined Taiwanese red teas with smooth texture and expressive aromatic profiles.
The terroir emphasizes softness, balance, and aromatic refinement, providing an ideal foundation for controlled smoking techniques. The natural sweetness and clarity of the Yuchi tea material allow the smoky character to integrate harmoniously rather than dominate, resulting in a layered and elegant expression of smoked red tea.
ORGANOLEPTICS
The dry leaf appearance is long and slightly twisted, with dark brown to black tones and a subtle glossy surface from the smoking process. The aroma of the dry leaves is deep and expressive, combining notes of pine smoke, dry wood, and gentle dried fruit sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more layered, revealing resinous woody tones, soft caramel, and a subtle fruity nuance beneath the smoke. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, where smoky notes integrate smoothly with honeyed sweetness and a refined woody depth.
The aroma of the liquor in the empty cup is persistent and warming, with elegant smoke tones and a faint sweet trace. The taste is smooth and well-structured, with a medium to full body and a rounded texture. From the first sips, gentle smoky notes emerge, supported by natural sweetness, dried fruit nuances, and subtle woody undertones, with very low astringency. The profile remains balanced and harmonious across multiple infusions, allowing both the tea base and smoking character to evolve gradually. The aftertaste is long and warming, leaving lingering notes of smoke, wood, and soft caramel sweetness. In the empty cup after drinking, delicate resinous and honeyed nuances remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.