Hundred Years Lapsang Souchong Smoked Style 烟熏百年老枞小种 (2016)
Tea Profile
Type: Black Tea (Smoked Zhengshan Xiaozhong 烟熏正山小种 / Lapsang Souchong)
Location: Guwankeng Village 古玩坑村, Tongmu Guan 桐木关, Wuyishan, Fujian Province
Altitude: Around 1000 m
Harvest Date: Spring 2016
Cultivar: Cai Cha 菜茶
Age of Tea Bushes: Over 100 years
Roasting Level: Traditional smoked roast
The Story of This Tea
I grew up in Wuyishan, and teas from Tongmu Guan have always felt like part of my own landscape. Guwankeng Village sits deep inside the protected reserve where mist hangs low all year and the century-old Cai Cha bushes grow slowly in the cool forest air. This is the birthplace of Zhengshan Xiaozhong, and the craft of smoking tea in the traditional bamboo-floored Yan Lou remains unchanged. Our 2016 batch was pinewood smoked in the classic two-level smokehouse, then naturally mellowed over time. The sharpness of the early smoke has faded, leaving a clean, sweet, almost aged-white-tea softness that I treasure whenever I return to older tins of our work.
Aroma and Flavour
The first cups offer gentle pine warmth joined by the fruit-sweet scent of dried longan. As the session continues the tea becomes rounder and honeyed with soft wood and a touch of spice. The ageing has refined every edge, giving a smooth, comforting liquor with a sweetness that lingers beautifully.
- Aroma: Pine smoke, longan, light honey
- Flavor: Smooth, woody, gently sweet, clean and elegant
- Texture: Soft, delicate, quietly rich
- Aftertaste: Lingering sweetness with a light cooling lift
- Steeping Endurance: 8 to 10 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Hongni 红泥 or Duanni 段泥 Yixing teapot to deepen warmth and sweetness, or a porcelain gaiwan for clarity
- Ratio: 6 to 7 g per 100 ml water
- Water: 95 to 100°C low TDS spring water
- Infusions: Brief rinse, then short steeps starting around 5 to 8 seconds, lengthening gradually
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3 to 4 g per 250 ml water
- Water: About 95°C
- Steeping: 2 to 3 minutes for the first infusion with 2 to 3 resteeps as preferred
Why Choose This Tea
This aged Zhengshan Xiaozhong comes from century-old Cai Cha bushes in Guwankeng Village and follows the original Tongmu pinewood-smoking method. Over the years the smoke has softened into a refined sweetness, revealing longan fruit, warm wood, and a smooth lingering finish. It is a true expression of traditional Wuyi craftsmanship with the added depth that only time can give.