The average elevation of the main tea-producing areas in Tongguan is about 1,000 meters, and the mountains are covered with valleys and clouds, which endows the tea with an excellent growth environment. The traditional Lapsang Souchong is made by the most primitive and traditional Lapsang Souchong processing technology in Tongmuguan, Wuyishan. That’s what we call smoked Lapsang Souchong on the market now.

When fresh leave are picked, that fresh leave are directly spread on the second floor of the Yan Lou （烟楼）(this is a special building for smoking tea )for withering, and this building normally has a two-layer structure, and the middle is woven by a breathable bamboo strip. The first floor is an open area for burning dry pine needles, pine trees and rosin firewood for heating. The rosin firewood contains pine oil, and when the temperature of the pine firewood rises, rosin oil will be volatilized from it. This rosin oil will be adsorbed on the fresh leaves, and the tea leaves will slowly have a unique flavor of longan.

This smoked Lapsang Souchong is made from the fresh leaves of more than 100-year-old tea bush in Tongmuguan Gu Wan keng village . The tea soup is delicate, soft, with heavy wood texture, and it is obviously sweet and very long and lasting sweet back .

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