#正山小种
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A Smoke That Needs a Year to Settle
Pine-smoked Lapsang Souchong, special grade, fourteen years into the Jiang family partnership — and a tea that has to sit for a year before the smoke and the leaf actually become one thing.
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The Fork in Lapsang Souchong
Lapsang Souchong splits two ways — smoked and non-smoked. This is the non-smoked side — Xiao Chi Gan, the quieter half of the family, and still Baoputang's best-selling red tea.
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The Smoke That Takes Centuries to Get Right
Pine-smoked Lapsang Souchong is the oldest black tea processing method in the world — and it comes in three grades. This is the top one, now in a bag.
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The Jiang Family of Tongmuguan
Every red tea Baoputang sources from Wuyishan comes from one family — ten years working with Jiang Yuanfang, one of 24 generations of tea masters at Tongmuguan, where lapsang souchong itself was invented four centuries ago.