About Modern Pine-Smoked Lapsang Souchong

This modern-style Lapsang Souchong comes from the high-mountain ecological gardens of Wuyi Mountain. Made from tender spring one-bud-one-leaf small-leaf cultivars, it offers a clean, refined expression of pine-smoked tea.
Due to strict protection of Pinus massoniana, large-scale traditional open-fire pine-wood smoking is no longer used in Wuyi. Instead, modern processing relies on naturally fallen pine branches, indirect smoke channels and filtered smoke. This preserves the pine aroma while reducing harshness and environmental impact.
During low-temperature slow baking, the pine fragrance gently enters the leaves without burning. The smoke is soft like morning mist, blending naturally with the tea’s floral and honey notes to create a lighter, cleaner style of smoke aroma.

Appearance & Taste

The dry leaves are tight, even and glossy black, with a clear pine smell and a hint of dried longan. The liquor is bright golden-red, smooth and sweet. The smoke is light and not sharp, dissolving quickly while honeyed sweetness and soft caramel tones spread across the palate. The overall character is clean, delicate and gently smoky, with a long, sweet finish.

Taste: Caramel, Floral, Fruity, Longan, Smoky, Sweet

Brewing Guide

Tea Cup

3 teaspoon(s)

90°C (125ml)

1-2 mins

Enjoy!

Glass

6 tsp

90°C (250ml)

1-2 mins

Enjoy!

Teapot

12 tsp

90°C (500ml)

1-2 mins

Enjoy!

Kongfu Style

If using a Gaiwan Gongfu style, infuse 3 teaspoons of Lapsang Souchong Black Tea for 125ml gaiwan in hot water (90℃) for around 10 seconds for the first brew, extending the infusion time for the following brew.

Do not using boiling water because it will destroy the vitamin C and other beneficial contents of the leaves; it will also accelerate the precipitation of phenolic substances such as caffeine and tea polyphenols, which will make tea taste sour and bitter.

Brewing with milk: Brew Lapsang Souchong for around five minutes in hot water (90℃). Then add milk and sugar.

Origin

This Lapsang Souchong is produced in the ecological tea region of Wuyi Mountain, Fujian, within the protected reserve. The area sits in high-altitude valleys with year-round mist, high humidity, and large day–night temperature differences. Such conditions allow tea trees to accumulate rich inner substances and distinctive mountain character. The soil is rich in humus and minerals, and the dense forest cover provides natural shade and an ideal growing environment.

Origin: Fujian

Picking & Production

Harvested in early spring as one bud and one leaf. The leaves are smoked using fallen pine branches with indirect smoke and controlled low heat. Multiple rounds of gentle baking and resting allow the smoke and sweetness to merge, creating a soft, refined pine aroma without overpowering the tea’s natural flavour.