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
Cultivar: Cai Cha 菜茶 (over 100-year-old bushes)
Harvest Date: Spring 2016
Processing: Traditional pinewood-smoked method in Yan Lou 烟楼 (two-level smokehouse)
Roasting Level: Traditional smoked roast
The Story of This Tea
Tongmu Guan, deep within the Wuyishan National Nature Reserve, sits at an average elevation of about 1000 meters. Mist and cloud blanket the valleys year-round, creating an exceptional environment for tea cultivation. It is here that the world’s first black tea, Lapsang Souchong, was born. The local craft of smoking tea has remained unchanged for centuries, preserving the authentic flavour and aroma that made this tea famous.
When the fresh leaves are picked, they are spread across the upper floor of a traditional two-level smokehouse called Yan Lou (烟楼). The floor is woven from bamboo strips that allow smoke to rise from the chamber below, where pine needles, pine wood, and resin-rich firewood are burned. As the temperature increases, pine oil volatilizes and infuses the leaves above, giving them the characteristic fragrance of pine and longan fruit.
This 2016 batch was produced from Guwankeng Village, Tongmu Guan. This is an aged smoked souchong from 2016 that I've had for a long time. The smoky flavor has faded considerably over time, and it's very clean, sweet, and tastes a bit like aged white tea.
Aroma and Flavour
The first infusion offers a clean pine aroma mixed with fruit sweetness reminiscent of dried longan. As the session continues, the smoke becomes gentle and elegant, revealing notes of wood, honey, and subtle spice. The liquor is clear, rich, and soothing, with an enduring sweetness that lingers beautifully.
- Aroma: Pine smoke, longan fruit, and light honey
- Flavour: Smooth, woody, and gently sweet
- Texture: Soft and delicate with depth and balance
- Aftertaste: Lingering sweetness with light cooling effect
- Steeping Endurance: 8–10 infusions with consistent flavour and aroma
Brewing Guidelines
Gong Fu Style
- Teaware: Hongni 红泥 or Duanni 段泥 Yixing teapot to enhance warmth and depth, or porcelain gaiwan for clarity
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C spring water
- Infusions: Quick rinse, then brew 8–10 infusions, extending steeping time gradually
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: 95 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times as desired
Why Choose This Tea
This 2016 Smoked Lapsang Souchong from Guwankeng Village is made from over 100-year-old Cai Cha trees using the original Tongmu smoking process. it retains the same pure, honeyed depth while offering a slightly fresher expression of the pinewood character. With its delicate smoke, smooth texture, and long, sweet finish, this tea embodies the essence of traditional Wuyi craftsmanship.