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Souchong Black Tea

FJNP-BL-25

Souchong

Souchong refers to black tea made from asexually propagated Wuyi small-leaf species through traditional processing techniques.


Wuyi black tea classification
In China, Wuyi black tea are divided into: Lapsang Souchong, Souchong, Yan Souchong, Qihong (Jin Junmei, etc.).


The process of making Souchong black tea:
Picking → withering → rolling → fermentation → red pot → re-kneading → smoke and roasting → re-fire → Maocha.

The ancestor of black tea

The world's earliest black tea production began with Souchong black tea in Chong'an County, Fujian. Because of its origin in Wuyi Mountain, it is also called Wuyi Tea (Bohea Tea). It is the birthplace of oolong tea and black tea among the six major tea categories in the world ,and the starting point of the "Ten Thousand Miles of Tea Road" .


Black tea came out in the early Ming Dynasty.A legend says that the troops arrived at the foot of Wuyi Mountain during the war. They stationed in a farmer's home .When the troops left and the farmer went back home on the second day, the leaves turn to red because of a night's fermentation. The farmer cried, but thought it a pity to throw away those leaves. He processed a new kind of tea with the red leaves and sold it at the local county-Tongmuguan. Unbelievably, the tea was so popular and was processed from then on. Today, it is called the Lapsang Souchong Tea, the ancestor of black tea.



The Wuyi Mountain area has a mild climate, abundant rainfall, high forest coverage and many species. It is a key area for global biodiversity conservation. It preserves the most complete, typical and largest central subtropical native forest ecosystem at the same latitude on the earth. It is also a gene bank of rare and unique wild animals. It is known as the "bird's paradise, The kingdom of snakes, the world of insects."


In the mid-17th century, Wuyi black tea traveled across the ocean to the British Isles and was hailed as a rare treasure by the royal family. In the UK, the noble and gorgeous image of tea drinking is inseparable from the royal family's love and promotion of tea.

In 1662, the Portuguese princess Catherine brought Chinese black tea as a dowry when she married King Charles II, and she was known as the "Tea Queen".Queen Catherine was the founder of tea drinking in the British court and aristocracy.


Later, Queen Anne advocated replacing wine with tea, which set off a trend of British royal nobles drinking Chinese tea.

Black tea is a fully fermented tea.
After brewing, the tea soup turns red, and the bottom of the leaves also turns red. Therefore, in China, it is called HongCha, which refers to the color of the tea soup or the red edges of the leaves after oxidation, rather than the black color of the final dried tea body. Typically, the aroma of black tea is sweet with a ripe fruity flavor. Sometimes it also has a lovely, pleasant floral scent. Its taste characteristics are mellow and sweet.


Cultivar:Meizhan
Altitude: 800M
Plucking: Fresh Leaf
Harvest season: April
Tasting notes: 
The appearance of the tea is slender, slightly straight .The tea plant was about 60 years old, and the fresh leaves are picked tenderly, giving it a light woody aroma at the end, and more solid taste.