Traditionally Crafted Smoked Souchong

Traditionally Crafted Smoked Souchong (小种, Xiaozhong) Black Tea, as its name suggests, is a special type of black tea distinct from Lapsang Souchong (正山小种). It is made from small-leaf tea varietals using traditional Gongfu black tea processing techniques, supplemented by pine wood smoking and roasting. Its name originates from its unique processing method rather than its place of origin. While similar in the appearance of its twisted leaves to Lapsang Souchong, Traditionally Crafted Smoked Souchong has a darker, more lustrous color, and a more pronounced aroma and flavor, characterized by a distinct pine smoke fragrance. This tea was favored in the European market hundreds of years ago, especially for its rich flavor when milk and sugar were added, earning it the moniker "Chinese Coffee." The dry tea leaves are dark and glossy, with stout, tightly twisted strands. The brewed leaves are coppery red. The liquor is a deep, rich red, and the aroma is high-toned and lingering, with a noticeable "longan soup" flavor. It is well-suited for tea drinkers who prefer robust flavors and is particularly good for making milk tea or adding sugar cubes, offering a rich and unique taste.

The most prominent characteristic of this Traditionally Crafted Smoked Souchong is its unforgettable pine smoke aroma. This so-called pine smoke aroma is a natural fragrance formed as pine wood smoke, channeled through specially designed smoke ducts, is slowly absorbed by the tea leaves during the withering, drying, and re-baking processes. This aroma is not pungent; rather, it is steady, long-lasting, and possesses a warm woody character, evoking a captivating journey through a forest. This complex process involves multiple stages, including indoor heated withering, sun withering, rolling, oxidation, pan-firing re-rolling, smoke-baking, and re-firing. The numerous and time-consuming steps reflect the skill and craftsmanship of traditional tea makers. Consequently, Traditionally Crafted Smoked Souchong produced using traditional methods is now relatively rare because its production is not only costly and inefficient but also has specific environmental requirements, leading to its gradual replacement by modern tea-making techniques.

This genuine Traditionally Crafted Smoked Souchong is all the more precious due to its rarity and uniqueness. If properly stored for about two years, its pine smoke aroma will gradually transform into a dried fruit fragrance, and the liquor's texture will change from intense to mellow, sweet, and smooth, becoming as thick and delightful as rice soup —growing more fragrant with age. This tea is an excellent choice for savoring tradition and experiencing the sedimentation of time. Each brew is a dialogue with a centuries-old craft and a journey through history.