It is a unique large-leafed tea that is distinguished by its aroma and smoky taste. This taste is acquired by drying on pine wood fires.
The initial production area of Souchong is the village of Tongmu located in Xingcun Township, Wuyishan City, Fujian Province. The tea gardens of Tongmu village are scattered around Wuyi Mountain, a nature reserve. As a general rule, the taller the plucked tea leaves, the better the quality of the resulting tea.
Unlike Lapsang Souchong, which contains more buds, Tarry Souchong is produced with two or three much riper first leaves. Thus, this difference gives it a much more full-bodied taste.
Recommended brewing time: 3 to 4 minutes.
Recommended infusion temperature: 100°.