Lapsang souchong-the most famous and time-honored black tea, produced in Tongmuguan, Xingcun Village of Wuyishan National Nature Reserve, is also called Xingcun souchong or Tongmuguan souchong.
The leaves of the dry tea are compact and tender. It is dark with a lingering pine incense aroma. The liquid is yellow and tastes mellow with a longan flavor. The brewed leaves are thick and bronze-colored.
The rough processing of souchong black tea:
Plucking fresh leaves → sun withering → twisting → fermentation → black-processing pot (fixation) → re-twisting → baking
Black-processing pot: It is a special step to process souchong black tea to stop the tea fermentation. It preserves the tea polyphenol and reddens the liquid enriching its flavor.