Water Temperature: Just off the boil
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl. (2.5 grams)
Steep Time: 3-7 minutes
Number of Infusions: 1-2
Our Lapsang Souchong Tongmu Premium can be brewed using either the standard western or the Chinese gongfu method. When using the western method we highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot. Although Lapsang Souchong is a good straight-up, it is most frequently consumed with milk and sugar.
When using the traditional Chinese gongfu method increase the leaf to water ratio to 2 grams per 100 mil. water. The first infusion will be for about 30 seconds, increasing the time for each subsequent infusion. In this manner you will get approximately five infusions.