Chacodex

Lapsang Souchong

The world's first black tea, smoke-dried over pinewood fires in the Wuyi Mountains.

Type
Black Tea
Origin
China · Fujian
Oxidation
full
Caffeine
medium
Brew temp
95–100°C
Brew time
3–5 min
Flavor notes
smoky, pine, bold
Harvest
Spring and summer harvest (April-July). Smoked year-round post-harvest.

History

Lapsang Souchong is believed to be the world's first black tea, originating from the Wuyi Mountains in Fujian province during the early Qing dynasty. Legend says the tea was created accidentally during wartime when soldiers occupied a tea factory, delaying processing. To save the leaves from spoiling, workers dried them quickly over pinewood fires, accidentally creating the distinctive smoky flavor. The tea became enormously popular in Europe and is said to have been a favorite of both Winston Churchill and Queen Victoria.

Processing

Steps: Wither over pine fire → Roll leaves → Oxidize fully → Smoke-dry over pinewood → Sort and pack

After withering and oxidation, the leaves are placed in bamboo baskets and smoked over smoldering pinewood (specifically Chinese red pine) fires. Traditional Zhengshan Xiaozhong (the authentic version) uses a method where the smoking happens in wooden lofts above the fires, allowing the smoke to gently infuse the leaves over many hours. Commercial imitations often use liquid smoke or shorter smoking times.

Tasting Notes

First time? Lapsang Souchong has a bold, distinctively smoky flavor that surprises most first-time drinkers, but the smoke is balanced by a natural pine and dried fruit sweetness underneath. Start with a shorter steep and a small amount of tea to find the level of smokiness you enjoy.

Appearance

Large, twisted, dark brown-black leaves. The liquor is a deep, reddish amber with a smoky sheen.

Aroma

Boldly smoky - campfire, pine resin, dried longan fruit, and a hint of whisky. The aroma is powerful and immediately recognizable.

Taste

Intensely smoky with pine, dried fruit sweetness, and a smooth, full body. Authentic Zhengshan Xiaozhong has more complexity than commercial versions - layers of longan, caramel, and spice beneath the smoke. The aftertaste is surprisingly sweet.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 95–100°C (203–212°F)
  • Time: 3–5 minutes
  • Infusions: 2–3 infusions

Gongfu Style

  • Leaf: 5g per 100ml
  • Water: 100°C (212°F)
  • Time: 15s first, +10s each subsequent
  • Infusions: 5–7 infusions

Step-by-step

  1. Full boil. Use boiling water at 95–100°C. The smoky, robust leaves need maximum heat. Tip: The smokiness actually mellows slightly with each infusion.
  2. Steep boldly. 3–5 minutes for a strong, smoky cup. Gongfu style reveals more sweetness and complexity beneath the smoke. Tip: Try multiple short infusions to discover the hidden sweetness.

Common Pitfalls

  • Brewing at boiling water with a 5-minute steep makes Lapsang Souchong unbearably acrid - use 90-95C and limit steeping to 2-3 minutes.
  • Buying flavored or artificially smoked versions instead of traditionally pine-smoked Wuyi Lapsang gives you a harsh, chemical smoke character rather than the natural resinous sweetness.
  • Storing Lapsang Souchong alongside other teas contaminates them with its smoke aroma within weeks, so keep it sealed in a separate airtight tin.
  • Using too much leaf (over 3g per 200ml) amplifies the smoke to the point where it overpowers every other flavor note the tea has to offer.
  • Expecting a heavy camp-fire taste from a high-quality version leads to disappointment - authentic traditionally smoked Lapsang is subtly smoky with pine resin and dried fruit notes, not overwhelming smoke.

Health Benefits

  • Contains theaflavins and antioxidants from full oxidation
  • Moderate caffeine content
  • The smoky compounds may have antimicrobial properties
  • Rich in minerals
  • Traditionally used as a digestive aid

Food Pairings

  • Smoked meats and barbecue - smoke meets smoke
  • Strong, aged cheeses like gouda or gruyère
  • Dark chocolate with sea salt
  • Grilled or charred vegetables
  • Whisky or Scotch - a smoky afternoon pairing

Buying Guide

What to look for

  • Look for 'Zhengshan Xiaozhong' - the authentic Wuyi Mountains version
  • Natural pinewood-smoked rather than artificially flavored
  • Large, whole leaves - avoid crushed or broken leaf
  • A complex aroma beyond just smoke - look for dried fruit and sweetness

Quality indicators

  • Wuyi Mountains (Tongmu Village) origin is the authentic source
  • Traditional pinewood smoking over charcoal fires
  • Multiple layers of flavor beyond smoke - longan, caramel, pine
  • Sweet aftertaste indicates high-quality processing

Price range: $8–15 for commercial smoked black tea, $20–40 for authentic Zhengshan Xiaozhong, $60+ for rare Tongmu Village origin

Storage: The smoky character preserves well. Store airtight for 1–3 years.

Fun Facts

  • Lapsang Souchong may be the world's first black tea - all other black teas evolved from its accidental creation.
  • Winston Churchill reportedly drank Lapsang Souchong, and it's been called 'the whisky of the tea world.'
  • Authentic Zhengshan Xiaozhong from Tongmu Village is increasingly rare and expensive.
  • The pine trees used for smoking are a specific species (Pinus massoniana) that imparts a unique resinous character.
  • The name is part geography, part botany: 'Lapsang' points to the Wuyi mountain region, while 'Souchong' means the larger, coarser fourth and fifth leaves of the plant, picked below the prized tippy buds.

Frequently asked

Why does Lapsang Souchong taste so smoky?
Lapsang Souchong gets its distinctive smoky flavor from being dried and smoked over burning pinewood fires in the Wuyi Mountains of Fujian, China. This smoking process was reportedly developed centuries ago as a way to speed up drying when demand outpaced traditional methods.
Can Lapsang Souchong be used in cooking?
Yes, Lapsang Souchong is a favorite among cooks for adding smoky depth to savory dishes. It works well in marinades, rubs, and sauces for meat, and can be used to smoke-flavor broths or even baked goods like smoky shortbread.
Is there a milder version of Lapsang Souchong for those new to smoky tea?
Yes, Russian Caravan blends often include a smaller proportion of Lapsang Souchong mixed with Keemun or other black teas, producing a gentler smokiness. Some producers also offer a lighter smoked version labeled 'smoky Lapsang' or 'mild Lapsang Souchong' with less pine exposure.

Notable Variations

Lapsang spans a wide spectrum. Authentic Zhengshan Xiaozhong from Tongmu shows only gentle smoke over longan-sweet fruit; export-grade 'smoked Lapsang' is deliberately heavy and campfire-like; unsmoked Lapsang skips the pine entirely for a sweet, malty, longan character; and Jin Jun Mei, made from pure buds of the same Tongmu area, is unsmoked with honey and cocoa notes.

Related Teas

Where to buy Lapsang Souchong

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