With velvety body and smooth very smoky flavor profile, Lapsang Souchong is revered by many adventurous tea drinkers, and is often blended with other teas to add just a hint of lovely toasty aroma. It is also delicious on its own, ideally with milk and honey to amplify the rich silky body.
Unlike “Pekoe” or “Orange Pekoe” teas, which are made only of leaves from the tips of branches, “Souchong” teas are made from leaves that are near the base of the branches. The leaves are larger, thicker, and tend toward more robust flavors. In China, Souchong teas are almost always flavored, and the immensely popular Lapsang style, originating in famous Fujian province, involves slowly withering and smoking freshly picked leaves over a pinewood fire. Sipping this tea is soothing on a wintry morning, evoking peaceful memories of campfires and strolls through the woods.
Steeping Time – 3 Minutes
Water Temp – 212 F
Souchong black tea, pine smoke.
I had Lapsang for the first time about three years ago. It’s now my absolute favorite tea and could probably be my exclusive tea. I used to buy Twining’s bagged Lapsang, which are great, but upon discovery this loose-leaf, I have found that this is much more potent. It seems stronger and has a nice smoky flavor. I love it and hope it’s back in stock soon.