History
Lapsang Souchong, known as the original smoked tea, originates from the Wuyi Mountains in China’s Fujian province. Its unique smoky flavor is achieved by drying the tea leaves over pinewood fires. This method, developed during the Qing Dynasty, was initially a way to accelerate drying, but it gave rise to one of the most distinctive teas in the world.
Recipe: How to Brew Lapsang Souchong Tea
Ingredients:
- 1 teaspoon (2g) Lapsang Souchong tea leaves or 1 tea bag
- 1 cup (240 ml) freshly boiled water (200°F to 212°F or 93°C to 100°C)
Instructions:
- Boil water and pour it over the tea leaves or tea bag.
- Steep for 3–5 minutes, depending on your preferred strength.
- Strain or remove the tea bag and enjoy plain or with a splash of milk for a creamier taste.
Pairings
Lapsang Souchong’s bold and smoky profile pairs well with hearty and savory dishes:
- Grilled Meats: Complements smoky barbecue or roasted lamb.
- Cheese Platters: Pairs beautifully with aged cheeses like cheddar or gouda.
- Dark Chocolate Desserts: Enhances the rich, bitter notes of chocolate.
Moments to Enjoy
Perfect for crisp evenings, reflective moments, or a serene sunset on a sailboat, Lapsang Souchong offers an unforgettable tea experience with its rich and warming flavor.
Fun Facts
- Lapsang Souchong is often used in culinary recipes, including soups and marinades, for its smoky essence.
- Winston Churchill was famously fond of this tea, pairing it with his cigars.
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