Tongmu Lapsang Souchong
Organic Black Tea 2017
Tongmu Bohea Organic Black Tea is made from young tea buds and fresh leaves creating a deep amber liquor and clean, sweet flavor known as longan, the trademark of Bohea tea.
- Tea Origin
- Fujian Province, China
- Tea Bush
- Tongmu Qi Zhong
- Tea Master
- Wu Jianming
- Harvest Time
- end of April
- Picking Standard
- 1 bud to two slightly opened leaves
Tongmu Souchong Organic Black Tea is the world’s first black tea created purely by the innovative tea farmers in the small Tong Mu village in Southeastern China. This certified organic tea comes directly from the original Lapsang Farm at Tongmu Village in the Wu Yi Mountains in Fujian Province. Tongmu village was founded between 1607 to 1644. The terrain in this small village was difficult to farm on so the villagers were only able to successfully grow tea and bamboo. Since they were not able to grow enough food to last them through the harsh mountain winters they relied heavily on selling their exceptionally sweet tea, rich in amino acids due to the high altitude it was grown at. At this time, green tea was the only tea that had been invented yet so the tea was made by pan frying and shaping to then be roasted over a bamboo roaster fueled by odorless bamboo charcoal.
One spring, a crafty general decided to surprise his enemy by sending his troops of soldiers through a tough mountain path that ran directly through Tongmu Village just when the tea harvest was at its peak. One day, after the tea picking had been completed, the soldiers trampled through the town forcing the villagers to flee and hide in the mountains while the soldiers finished off the rest of their already minimal food supply and slept right on top of all their freshly picked tea leaves. A couple days later when the soldiers had moved on, the villagers returned to find their leaves broken, oxidized and covered with the odorous stench of the soldiers. One villager suggested they should try roasting the leaves over horsetail pine charcoal (a local tree) instead of the bamboo to try and cover up the foul smell.
The villagers transported the tea to a small trading center town called Xincun where merchandise was sent by boat to the port city Fuzhou. They begged a Xincun merchant to take their crop. The assumed that they wouldn’t make much of a profit, if any, but were surprised to find the next year there was not only a nice return but also a request for more of this new pine roasted tea. Thus the first black tea was invented.
This tea is made from young tea buds and fresh leaves creating a deep amber liquor and clean, sweet flavor known as longan, the trademark of Bohea tea. Most Asian palates prefer the its delicate flavor to the heaviness of the Lapsang Souchong, which is primarily consumed by the British. When this tea first came to the markets in Fuzhou during the end of the 17th century, the buyers were very interested in this new style of tea. When asked the name they were told it was “Wu Yi Cha” which they pronounced as Bohea (Boo-he).
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Tongmu Lapsang Souchong brewing guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: ¾ Tbs of tea leaves
Water: boiling filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.