Core Production Area of Lapsang Souchong As the originator of black tea in the world, the core production area of Lapsang Souchong has the following characteristics:
Geographic scope: centered on Tongmuguan, Xingcun Town, Wuyishan City, including the surrounding tea areas of the same altitude and the same geographical area. Historically, Xingcun was the distribution center, so it is also called “Xingcun Xiao Seed”.
Natural environment: The production area is located in the northern part of Wuyi Mountain Range, with an altitude of 1,000-1,500 meters, warm climate in winter and cool climate in summer, with an average annual temperature of 18℃, annual rainfall of 2,000 millimeters, year-round cloudiness and fertile soil. The unique ecological environment creates the tea's unique “dried cinnamon” and pine smoke aroma.
Craftsmanship: Tradition Meets Terroir
**Key Steps**: 1. **Withering**: Fresh leaves air-dried to reduce moisture. 2. **Rolling**: Releases enzymes for oxidation. 3. **Pine-Smoking**: Smoked over **local Masson pinewood** for 8–12 hours, absorbing a **tarry, resinous aroma**. 4. **Drying**: Fixed over charcoal fires to preserve smokiness.
Steeping Steps
Step
Time
Notes
Preheat vessel
--
Warm teaware to unlock aroma.
1st infusion
10–15s
Rinse to "awaken" leaves.
2nd–4th
+5s per steep
Smoke softens, sweetness emerges.
5th+
+10s gradually
High durability: 6–8 steeps.
Recommended vessel: White porcelain Gaiwan (to preserve clarity of aroma layers)
