Lapsang Souchong

About this tea

Lapsang Souchong, originating from the Wuyi Mountains of Fujian Province, China, is the world's original black tea and perhaps its most polarizing. Legend tells of soldiers during the Qing dynasty forcing tea farmers to quickly dry their tea over pinewood fires to meet deadlines, inadvertently creating this smoky delicacy that would captivate European markets.

Authentic Lapsang Souchong (Zheng Shan Xiao Zhong) is crafted using a meticulous process: larger, mature leaves are withered over pine fires, pan-fired to stop oxidation, rolled, and then placed in bamboo baskets over smoldering pine wood. This traditional method, used in the original production area of Tongmu village, creates a sophisticated balance of smoke, sweetness, and fruit notes. Sadly, much commercial Lapsang is artificially smoke-flavored, lacking the complexity of the authentic version.

The flavor profile ranges from intensely smoky in commercial versions to elegantly balanced in traditional ones, where the smoke complements rather than dominates. Premium versions reveal layers of dried longan fruit, malt, and even chocolate beneath the smoke. The liquor is deep amber to reddish-brown with an aroma reminiscent of campfires, aged whisky, or leather.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 93°C (200°F) and steep for 3 minutes. The tea is forgiving and won't become bitter with longer steeping. Start with less leaf if you're new to smoked teas - the intensity can be overwhelming initially.

An evening tea that pairs remarkably with savory foods - grilled meats, strong cheeses, dark chocolate, and even whisky. In cooking, it's used to smoke duck, flavor broths, and create unique cocktails. Winston Churchill reportedly enjoyed it, calling it his 'warrior tea.'