Smoky Lapsang Souchong, how it almost ceased to exist.

This is the story of Smoky Lapsang Souchong from Tongmu (pathofcha.com/...) - the ancestor of all black teas. The production of this tea is very labor-intensive and could be hazardous. But the resulting tea is a treasure that is well worth the hassle.
At some point, this amazing tea almost ceased to exist.

[@PathofCha]

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[@Serhii_Lysenko]

Thanks for Good video👍👍👍

[@PathofCha]

Thank you for your feedback! The tea is also good;)

[@Serhii_Lysenko]

@@PathofCha I heard Jin Jun Mei something like Lapsang Souchong but better and more interesting taste. Is it true?)

[@PathofCha]

@@Serhii_Lysenko well, it's not so simple. In theory - yes, because Jin Jun Mei is processed as non-smoky Lapsang Souchong (pathofcha.com/products/non-smoky-zheng-shan-xiao-zhong-wild-black-tea) but is comprised of just buds - the most tender leaves.
But that makes it very different from the smoky version - it's not smoky at all. And the size of leaves alone doesn't guarantee great quality. There are many other factors in play.

[@Serhii_Lysenko]

@@PathofCha ok. Thanks for answer and waiting for more good and quality videos🤙👍

[@gediminaskontrimas7992]

Very interesting. Thank you.

[@PathofCha]

Glad you liked it!:)