Lapsang Souchong Butterfly #1
A superior leaf Lapsang Souchong offering a crisp character with the remarkable and heady aroma of an oak fire.
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Information
INGREDIENTS: Black tea
INGREDIENTS FROM: China
REGION(S): Fujian Province - Xingchun region
GROWING ALTITUDES: 1500 - 4900 feet above sea level
GRADE(S): Special Leaf Lapsang Souchong
MANUFACTURE TYPE(S): Orthodox (Traditional leafy), Small batch crafted
ANTIOXIDANT LEVEL: Low
CAFFEINE LEVEL: Medium
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes
ARTISANAL NOTES: Small batch blended and packed in Canada
INFUSION: Tending bright with reddish hues
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Description
This special smoked tea has a distinctive flavor sometimes referred to as tarry, and is a special tea from Fujian province. The Fukienese word 'souchong' means sub variety - that is a sub variety of other black teas from the Wuyi Mountains of Fujian. When Lapsang Souchong was first exported to Western European countries and became famous on the international markets - it was no doubt due to the distinct aroma and flavor. Interestingly the best Lapsang is produced in the nature preserve located in the Wuyi Mountains where the high mountains with thick pine forests and heavy mist provide the ideal environment for growing top quality tea.
Legend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun (Star Village) camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pinewood to hasten the drying. Not only did the tea reach the market in time, but also the smoked pine flavor created a sensation!
The method of production is as follows: The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are presses into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one's palate the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste.
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Allergen Declaration
Allergens controlled by robust HACCP and GMP manufacturing protocols.
SCROLL SIDEWAYS OR USE SLIDER AT THE BOTTOM TO VIEW FULL CHARTPRODUCT NAME: Lapsang Souchong Butterfly #1
PRODUCT TYPE: Loose - Estate Tea
KNOWN OR CLAIMED SOURCES OF FOOD ALLERGIES AND INTOLERANCES
Present in the product
Present in the same manufacturing factory
Tree Nuts and Derivatives of Tree Nuts
No
Yes
Almonds
No
Yes
Brazil Nuts
No
No
Cashews
No
No
Chestnuts
No
No
Coconut
No
Yes
Hazelnut
No
No
Hickory
No
No
Macadamia
No
No
Pecan
No
No
Pine
No
No
Pistachio
No
No
Walnut
No
Yes
Peanuts and Derivatives of Peanuts
No
No
Peanuts
No
No
Peanut Oil
No
No
Sesame Seeds and Derivatives of Sesame Seeds
No
No
Sesame Seeds
No
No
Sesame Oil, refined
No
No
Wheat and Derivatives of Wheat
No
Yes
Wheat Starch Hydrolysates
No
Yes
Egg and Derivatives of Eggs
No
No
Milk, Dairy and Derivatives of Dairy
No
No
Soybeans and Derivatives of Soybeans
No
Yes
Soy Oil/Soybean Oil
No
No
Soy Lecithin
No
Yes
Crustaceans and Derivatives of Crustaceans
No
No
Abalone
No
No
Clam
No
No
Crab
No
No
Crayfish
No
No
Cuttlefish
No
No
King Prawn
No
No
Krill
No
No
Lobster
No
No
Mussels
No
No
Oysters
No
No
Scallop
No
No
Shrimp
No
No
Snail
No
No
Squid
No
No
Fish and Derivatives of Fish
No
No
Anchovies
No
No
Bonito
No
No
Coal Fish
No
No
Mackerel
No
No
Perch/Tilapia
No
No
Salmon
No
No
Cod
No
No
Tuna
No
No
White Fish
No
No
Fish, unspecified
No
No
Mustard and Derivatives of Mustard
No
No
Sulfur Dioxide and Sulfites at concentrations of more than 10mg/kg expressed as S02
No
Yes
Gluten and Derivatives of Gluten
No
Yes
Gluten from Barley
No
No
Gluten from Kamut
No
No
Gluten from Oat
No
No
Gluten from Rye
No
No
Gluten from Spelt
No
No
Gluten from Triticale
No
No
Gluten from Wheat
No
Yes
Celery and Products thereof
No
No
Lupin and Products thereof
No
No
Column 'Present in the product' indicates the allergens that may be found in the product, from addition or cross contamination. Column 'Present in the same manufacturing plant' indicates whether any allergens are present in the factory.
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Steeping Instructions
PRODUCT TYPE: Loose - Black Tea
IDEAL BREWING TEMPERATURE: 100ºC/212ºF
TEA CUP
8oz (237ml)
10oz (296ml)
12oz (355ml)
AMOUNT
1 heaping teaspoon of "The Perfect Measure Spoon"
1 heaping teaspoon of "The Perfect Measure Spoon"
1.5 heaping teaspoon of "The Perfect Measure Spoon"
MILD
2-3 min
2-3 min
2-3 min
MEDIUM
4-5 min
4-5 min
4-5 min
STRONG
6-7 min
6-7 min
6-7 min
TEA POT
18oz (532ml)
36oz (1064ml)
48oz (1419ml)
AMOUNT
2 heaping teaspoons of "The Perfect Measure Spoon"
1 heaping teaspoon of "Pot of Perfect Tea Spoon"
2 heaping teaspoons of "Pot of Perfect Tea Spoon"
MILD
2-3 min
2-3 min
2-3 min
MEDIUM
4-5 min
4-5 min
4-5 min
STRONG
6-7 min
6-7 min
6-7 min
MILK
SUGAR
LEMON
MINT
OK
OK
OK
OK
ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.
FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
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Epic Iced Tea Instructions
Tea isn't just served hot! Iced tea is one of the most refreshing and natural thirst quenchers around the world. Here is our suggested method of brewing the best iced tea.
ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
- Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
- Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
- Steep for 5 minutes.
- Quarter fill a serving pitcher with cold water.
- Pour the tea into your serving pitcher straining the tea or removing the bags.
- Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
- A rule of thumb when preparing fresh brewed iced tea is to increase
- the strength of hot tea since it will be poured over ice and diluted with cold water.
Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.
ICED TEA BREWING METHOD (Individual Serving):
- Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
- Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
- Cover and let steep for 5 minutes.
- Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
- Not all of the tea will fit, allowing for approximately an additional ½ serving.
- A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.
HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
- Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
- Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
- Steep for 5-10 minutes.
- Quarter fill a serving pitcher with cold water.
- Pour the tea into your serving pitcher straining the tea or removing the tea bags.
- Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
- A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.
HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):
- Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
- Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
- Cover and let steep for 5-10 minutes.
- Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
- Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
- A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.