Origin: Wuyishan, Fujian Province
Harvested: July 2011
Appearance of the leaf: A thick dark twisted leaf with no buds.
Harvest : After plucking the leaves are withered over pine wood fires, before being cooled and rolled. They are then placed into wooden barrels and covered with a cloth to oxidise. The teas are then pan fried at a high temperature for a short time, before being rolled a second time. The tea is finally dried over smouldering pine wood for around 8 to 10 hours
Quality: The top quality tea should have a very neat and uniformly sized black leaf. The brewed leaf should be thick and elastic to the touch.
Infusions : 10g of this tea will make 9 cups of tea based on using 3g per cup, and using the leaves for 3 infusions.
Our tea is sold by net weight, and by law, weighed using trade approved scales. Tea is packaged in resealable food safe pouches, or tins if selected as an option. Some teas may be heat sealed and/or vacuum sealed where appropriate to the individual product..
Our tea and tea ware products are shipped in packaging designed to prevent any damage during transit. All our products should reach you in perfect condition. You must notify us immediately upon receipt of goods if they appear to be damaged in any way. All orders will be dispatched within 3 business days, though we always aim to post as soon as possible. Orders placed after 2pm on a Friday, or at weekends will be posted on the next working day. All goods are dispatched by Royal Mail first class, which usually take 1-3 days from date of posting. Please allow up to 14 days for delivery. The Fine Tea Company cannot be held responsible for any loss your incur arising from any postal delay. Postage is usually calculated according to weight of the goods, plus the weight of the packaging. Postage is sometimes calculated on the overall size of the item. The latest latest postage charges can be found here.
Orders placed on the website for places at one of The Fine Tea Company tea tasting experiences will be confirmed by email. You should print the email and bring it with you on the day of the event as this will be your entrance ticket.
As with all oxidised teas, this tea should be lightly washed prior to brewing. Wash the tea by pouring on the hot water and then pouring away.
Infuse your tea for around 30 seconds for the first infusion. For further infusions add a few seconds on each time according to taste.
10g of this tea will make 9 cups of tea based on using 3g per cup, and using the leaves for 3 infusions.
This tea was created by accident. It is said that the Young Qing Emperor, Shunzhi, wanted to bring Zheijang, Fujian, and Canton under Mancha rule. When his army invaded Wuyishan, some farmers buried their tea to hide it from the soldiers. To dry the tea quickly, the lit fires underneath it with the locally sourced pinewood. When they returned, they considered the tea ruined, as it was not to their liking, being dark and smoky. However, passing Dutch traders liked it enough to make a purchase and request more the following year. The tea was called Lapsang Bohea. La meaning ‘pine’ and sang meaning ‘wood’.