Natural farming tea from Tong Mu Guan of Wu Yi, a Lapsang Souchong black tea that gives an unique fruity note
Lapsang Souchong Hua Xiang is produced from Tong Mu Guan in Wu Yi Shan of Fujian Province, China.
This tea has a fruity and floral scent, unlike the commonly known smoke-scented type of Lapsang Souchong.
Lapsang Souchong is the oldest tea in the world, and it is well-known to tea lovers.
Some people think that these fruit and flower scented Masayama small species are a new style. On the other hand, although it has existed for a long time, some people think that the manufacturing method was cut off due to the great cultural revolution. The exact location is unknown, but some historical facts suggest that there has been a fruity style from ancient times. For example, Earl Gray is a tea made by imitating the Masayama small species of the 1800s. If the Masayama small species at that time was a type with a scent of smoke, wouldn't Earl Gray not be in its current form? In addition, the fact that Keemung tea made in the 1800s by imitating the Masayama small species does not have a smoky smell is one of the grounds for thinking that there was a Masayama small species that has a scent of fruits and flowers from long ago.
Black tea made from seedling tea in a high altitude tea plantation
This tea is made from tea leaves collected from natural farming tea garden in Tong Mu Guan of Wu Yi, and the tea trees are grown from seedlings. Seedlings are teas sown from seeds. Compared to tea tree grown from cutting, the tea trees grown from seedlings have straight roots, so they have a high ability to absorb minerals from the ground and can produce tea which gives a long-lasting finishing and deep taste.
The left is cuttings (varieties), the right is seedlings.
The tea garden is located at altitude of 1100-1300m and has almost the same conditions as the Lapsang Souchong Qi Zhong sold at HOJO. The different is Hua Xiang uses tea leaves harvested from slightly younger tea trees and the fermentation time is a little shorter. Nevertheless, as same with the Qi Zhong, this tea is baked at low temperature for a long time with traditional charcoal fire, so tea matures well, and it gives a floral scent like rose, with a fruity scent like peach, mango, and longan. In addition, it gives a sweet-potato note with a smooth drinking sensation and lingering sweetish finishing on palate.