Lapsang Wild Tea from Yin Xiang Hua Xia Tea.
The process for making Black Tea probably originated in Wuyi area of Fujian. There are different myths about it.
Allegedly, most tea was processed as green tea up until a raiding party invaded a Wuyi Mountain village during the tea harvest. The villagers fled from the raiders. When they came back they discovered that their tea had turned black. It was ruined! They dried it anyway and found that some people enjoyed it, especially, the English, (who would later go on to found entire tea industries in India and Sri Langka based on imitating this tea).
The difference between Green Tea and Black Tea IS that the leaves are allowed to oxidize before they are finally dried.
There is a type of Black Tea from Fujian that is usually called “Lapsang Souchong” in the West. Most often it is a tea that is dried over pine wood.
However, “traditional” Lapsang Souchong is not smoked, and even the more traditional smoky kinds have a lighter smoke character than you might expect.
This is not a smoked tea!
The early flavors remind me a bit of sweet potato, the middle flavors are stone fruit, and the late flavors and aftertaste are a bit menthol/tarragon.
It is a delicious and complex Black tea which rewards multiple steeps.
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