YongWell Premium Wuyishan Lapsang Souchong Black Tea (25 Teabags)

YongWell Premium Wuyishan Lapsang Souchong Black Tea (25 Teabags)Yongwell Premium Wuyishan Mountain Picked Lapsang Souchong Black Tea (25 Convenient Bags) Wuyishan Mountain Picked Lapsang Souchong Black Tea is a specialty of Fujian Province of China. It is produced in Wuyishan. The tea leaves are withered, simmered, and fermented, and then dried with residual smoke from a charcoal fire. After brewing, the tea is red and thick aroma, with a mellow longan flavor. Adding milk into the tea, the fragrance will not be

Yongwell Premium Wuyishan Mountain Picked Lapsang Souchong Black Tea (25  Convenient Bags) 

Wuyishan Mountain Picked Lapsang Souchong Black Tea is a specialty of Fujian Province of China. It is produced in Wuyishan. The tea leaves are withered, simmered, and fermented, and then dried with residual smoke from a charcoal fire. After brewing, the tea is red and thick aroma, with a mellow longan flavor. Adding milk into the tea, the fragrance will not be reduced, forming a more beautiful color.

YongWell Lapsang Souchong Black Tea is produced in tea farms in the Fujian China region. Several steps are taken to cultivate the tea

Harvesting: Large tea leaves are plucked for this tea in the second week of May. Low temperatures in the misty mountainous region account for the late harvesting calendar. Usually it is the tea buds and first young leaves that are used for black tea, but for Lapsang Souchong tea larger and more mature leaves are preferred, so the fourth and fifth leaves are plucked.

Withering and Rolling: Leaves are then set to wither with the aid of heat from burning pine firewood and once they become soft and lose their shine, the leaves are rolled into tight strips.

Oxidation: Once rolled, the tea leaves are placed in wooden barrels so the oxidation may take place to turn these leaves into black tea leaves.

Frying: Regular black tea would undergo a final drying stage and then be sent for sorting and packaging. Lapsang Souchong on the other hand requires a few additional steps: it is pan fried to stop the oxidation process and improve the aromas of the leaves.

Second Rolling: Again the tea leaves are rolled into their characteristic tight shape. This step allows for the leaves to release any final juices still trapped within, bringing flavor and strength to the surface.

Drying: This is the stage that changes everything and gives Lapsang Souchong tea its unique smokiness. The tea leaves are set to dry in bamboo baskets over burning pine firewood containing a pine resin. As the leaves are almost dried, the fire is smothered producing an amber smoke that permeates the leaves.

In the end, the tea farmer achieves a premium quality YongWell Lapsang. Souchong black tea that is odorous and dark reddish in color, ready for packaging and exporting all over the world to serve at millions of breakfast tables. Benefits such as:

• Detoxification
• Fight against cavities
• Relaxation