Zheng Shan Xiao Zhong
Meaning Zheng mountain small tea variety, a name that was changed to Lapsang Souchong in the earlier part of the 19th century. During that time, many black and oolong teas had a characteristic woody, smoked flavor due to the use of wood-fired woks. Later, at the request of English merchants this smoking process was performed intentionally.

Making Lapsang
In the manufacture of Lapsang Souchong, the initial processing follows procedures common to other Chinese black teas. The leaf is allowed to achieve a lengthy oxidation before roasting, rolling and drying. Most of the work is still performed by hand.

Smoking Leaves
In the smokehouse tea leaves are hung from bamboo baskets above smoking pine-wood ash. This process is time consuming, taking several hours and needing constant attention.

Wuyi Shan
Famous Lapsang Souchong (Pine Smoked Black) originates from Mount Wuyi (on the northern border of Fujian province with Jiangxi province, China). in 1999, Mount Wuyi entered UNESCO's list of World Heritage Sites, both natural and cultural.

Pairing
Complements well with slightly spicy and oily foods.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	1	3-4	1

Chinese black teas can range drastically in flavor and aroma but generally produce very full-bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a livelier one from slightly cooler water. Chinese black teas with small leaf brew faster than those with larger leaves and require shorter steeping times. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).