Lapsang Souchong
Wuyi Mountains, China
Smoke-dried over pine fires. Campfires, whiskey barrels, and autumn evenings in a cup.
The Story
Legend says Lapsang Souchong was born from necessity—soldiers camped in a tea factory, delaying processing, so the farmers dried the leaves quickly over pine fires. The result was unexpectedly delicious. Authentic Lapsang from Tongmu village in Wuyi Mountains has a subtle smokiness; heavily smoked versions are often imitations.
Flavor Notes
Perfect For
- Autumn evenings
- Campfire nostalgia
- Scotch lovers
- Savory pairings
- Adventure
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-212°F
(100°C)
Amount
1 teaspoon per 8oz
Steep Time
3-5 minutes
Resteeps
3-4 steeps
Recommended Vessel
Any teapot (not unglazed clay—it absorbs smoke)
Brewing Tips
Start with less tea if you're new to smoky flavors. Quality Lapsang has sweetness beneath the smoke—cheap versions are just aggressive. Try it in cooking; it's remarkable in marinades and sauces.