Lapsang Souchong is an age-old favourite among our shop regulars in Lancaster. This tea was traditionally smoked over a pinewood fire and originates from the Wuyi Mountians in Fujian, hence La (pin...
Lapsang Souchong is an age-old favourite among our shop regulars in Lancaster. This tea was traditionally smoked over a pinewood fire and originates from the Wuyi Mountians in Fujian, hence La (pine) Sang (wood) - Fuzhou Dialect. Souchong can be translated as ‘sub variety’ to other black teas grown in the region. Grown in the thickly dense pine forests, high up in the Wuyi Mountains, this distinguishable smoky tea is testament to centuries-old craftmanship.
Smoking Process
Unlike other teas which are left to dry naturally, Lapsang is dried in bamboo baskets – known as hongdong – over smoking pine wood fires. This drying process originates as a practical method of oxidizing the tea to preserve it during lengthy voyages when it was first shipped to Europe - the compelling smoky scent of Lapsang Souchong is what captivated the European market.
Brewing
It's always surprising how a tea that smells so strong & smoky can deliver such a refreshing brew. This distinctive smoky aroma is also known as ‘tarry’, though the dark liquor should not be as potent as its fragrance. Our Russian Caravan is a good gateway, made with Lapsang Souchong blended with Keemun and Formosa Oolong, giving a more subtle smokiness and nuanced flavour.
As with its loose-leaf cousin just avoid over-infusion and you will be delighted & entranced by the delicacy of this all-time classic. We suggest 3-5 minutes, depending on the intensity of flavour you prefer. If you’re after more convenient brewing, you can find our Lapsang Teabags here.