Lapsang originated in the Wuyi Mountains of the Fujian province of China, where it is still produced today. Like all Chinese black teas, Lapsang Souchong is produced from the leaves of the camellia sinensis plant. The name “souchong” refers to the fourth and fifth leaves of the tea plant, which are farther removed from the prized flowery pekoe bud at the tip, and are considered somewhat inferior in quality. When smoked and preserved as Lapsang, Souchong, however, these leaves become prized for their unique smoky flavor, and are highly sought-after all over the world.
Unlike other black teas, which are usually withered and then steamed or fired, the leaves used to make Lapsang are smoke-dried over burning pinewood. This process imparts a distinctive flavor to the tea, with a smoky, campfire-like aroma and notes of pine and burnt sugar.
Lapsang Souchong is strong, smoky, and slightly piney, with a mellow natural sweetness underneath the smoke.
Like other black teas, Lapsang Souchong has some beneficial properties. These include:
High in antioxidants: Like other types of tea made from camellia sinensis plant, black tea is high in antioxidants.
Helps with digestion: Consuming black tea can have a positive effect on digestion and help soothe stomach troubles.
Boosts energy: Lapsang Souchong has a moderate amount of caffeine, about half that of a cup of coffee, which can help to boost energy and alertness.
Contains anti-inflammatory properties: Like other types of tea, black tea can help to soothe symptoms of inflammation.
To make Lapsang Souchong, we recommend using a ratio of one level teaspoon of tea leaves for every siz ounces of water. Heat your water to a full boil, approximately 212 degrees. Then steep for three to four minutes. Lapsang can become bitter if brewed for too long, so be sure not to oversteep.
We recommend preparing Lapsang Souchong using a teapot, tea infuser, or tea filter. These brewing methods give the tea leaves enough room to expand as the tea steeps, resulting in a richer, more flavorful cup. Enjoy Lapsang on its own, or take it with milk and sweetener if you prefer.
