Sorry, I’d like to say there is something wrong with it. Keemun is produced in Anhui province while Lapsang Souchong produced in Fujian province.

The only affinity is that quite a lot of tea experts in China thought, the father of Keemun tea learnt the black tea making skill in Fujian from Lapsang Souchong when he was once a public servant there.

You may find information about keemun here
http://www.viconyteas.com/keemun.html

In Keemun and related Lapsang teas, tea masters have begun to use other flavors, tart fruit aromas (maybe fruitwoods for drying), for example, to smoothly augment aroma and flavor without the bite associated with softwoods, like pine pitch or softer coals. Their tea doesn’t have to be aged to soften that smokey, almost acrid bitterness, of freshly processed smoked Chinese teas.

Typical Anhui subtype terrior may have subtle smoke-like attributes, but relatively few modern tea drinkers find these qualities desirable for everyday teas, other than as blender teas where they may add depth to a tea mixture.

I think your description of the body and depth of this tea suggests that its a better quality, maybe aged as is typical of higher grade Keemun teas.

If only tea retailers would provide us with a bit more information on the subtype and processing in their product description, they might find a dedicated following among tea sophisticates. A catchy product name is little more than window-dressing.