Wuyi tea Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local Fujianese pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use. Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced, was separately traded as "Souchong" for a higher price, while the highest quality black tea was given
Lapsang souchong a marketable product from these less desirable leaves. The leaves are roasted in a bamboo basket called a hōnglóng (), which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour. Pinewood is used as the firewood for lapsang souchong and imparts the characteristic resiny aroma and taste. The aroma of lapsang souchong is derived from a variety of chemical compounds. The two most abundant constituents of the aroma are longifolene and α-terpineol. Many of the compounds making up the aroma of lapsang souchong, including longifolene, originate only in the pine smoke and are not