Young Bush Unsmoked Lapsang Souchong from One River Tea

Young Bush Unsmoked Lapsang Souchong

Tea type
Black Tea
Ingredients
Not available
Flavors
Biting, Brisk, Butter, Campfire, Citrus, Citrusy, Dark Wood, Drying, Earthy, Fruity, Grapes, Honeysuckle, Juicy, Menthol, Osmanthus, Potato, Pungent, Tannin, Varnish, Wet Earth, Woody
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
205 °F / 96 °C 0 min, 30 sec 3 g 2 oz / 60 ml

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  • “Leafhopper, I don’t know if this is an intentionally smoked tea. If it was roasted with a wood fire instead of in a machine, then maybe that accounts for the lingering campfire aroma and taste. ...” Read full tasting note

From One River Tea

Tea: Young Bush Unsmoked Lapsang Souchong (Zhongshan Xiaozhong)

Type: Tongmuguan Black Tea (hongcha)

Cultivar: Xiaozhong

Harvest: May, 2021

Region: Tongmuguan, Fujian

Producer: Zhang Family

When compared to the rough Old Bush tea leaves from Masu Village, this lower-elevation, younger Tongmuguan material is slighter, with fine twisted leaves. The aroma off the warmed leaves has little spiciness and is almost entirely sweet and baked like fresh cake. There is a boiled berry sweetness that comes off the wet leaves and the brew, while the color of the liquor is a deep rich gold. The mouthfeel is surprisingly thick and soft on the tongue while drinking several cups in quick succession delivers a satisfying huigan in the back of the throat. The taste of these brews is consistent and sweet while never losing its freshly baked mouthfeel. If pushed, this tea can provide a pleasant astringency. Overall, this is a really excellent example of an unsmoked black tea from area which produced the world’s first ever black tea.

Although the tea is not made of the Masu Village old bush material, it is still made from bushes in the Tongmuguan Nature Reserve and processed in Masu by the ZHang family. The Zhang family has been producing Zhongshan Xiaozhong (Lapsang Souchong) for more than 5 generations, and every member of the family is trained in the processing (sons and daughters both). This region, the village, the farmers, producers, and makers check every one of our sourcing tea boxes.

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1 Tasting Note

1605 tasting notes

Leafhopper, I don’t know if this is an intentionally smoked tea. If it was roasted with a wood fire instead of in a machine, then maybe that accounts for the lingering campfire aroma and taste. It’s a moderate smoke for me.

The tea is somewhat weak. I don’t mean thin in flavor but there’s not quite enough volatility to the aromatic compounds. It’s rather earthy tasting with a muted earthy-smoky-buttery-citrusy aroma, a bit of bite in the throat and muddled aftertaste that most resembles buttery osmanthus. Overall, for some reason, reminds me of a Japanese black tea.

Decent tea, though not a standout lapsang souchong. I have been spoiled by Old Ways Tea’s Wuyi black teas :$

Flavors: Biting, Brisk, Butter, Campfire, Citrus, Citrusy, Dark Wood, Drying, Earthy, Fruity, Grapes, Honeysuckle, Juicy, Menthol, Osmanthus, Potato, Pungent, Tannin, Varnish, Wet Earth, Woody

Preparation
205 °F / 96 °C 0 min, 30 sec 3 g 2 OZ / 60 ML
1 comments
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Leafhopper
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Thanks for confirming this is a smoked tea. I also thought it lacked oomph compared to other lapsangs.

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