From the Fujian province of China comes this very distinctive tea with its exotic smoky flavor. After plucking, the leaves are withered over cypress or pine wood fires. After the rolling process, they are placed into wooden barrels until they begin to emit their own pleasant aroma. As a final step they are placed in bamboo baskets and hung on racks over smoky pine fires where they dry and absorb the essence of the smoke.
The finished tea leaves are thick and black and when steeped in hot water produce a bright reddish-orange cup of tea. The flavor is very assertive and appeals to those looking for a bold cup of tea.
In recent years, Lapsang-Souchong has begun to grow in popularity and has become the favorite tea of many who also appreciate single-malt Scotch whisky and fine cigars. It was once known as a man's tea but more and more women are drinking it as well.
Our Lapsang-Souchong tastes particularly good with salty and spicy dishes and also with cheese. Many tea lovers report that they enjoy drinking it outdoors, especially after any intense activity. You may also wish to try adding a pinch of Lapsang-Souchong to a cup of English Breakfast blend to add a whole new layer of flavor notes to savor.
Steeping Instructions
3-5 minutes at 190-209 degrees Fahrenheit
Caffeinated
Yes
Country of Origin
China
Cups to Grams
- 8 grams makes 3-4 cups
- 25 grams makes 10-15 cups
- 50 grams makes 20-25 cups
- 100 grams makes 45-50 cups
- 1 pound loose makes 180-200 cups
*Staff Pick*
"This black tea has a bold, unique, smoky taste with a legendary history in its birthplace of China's Fujian province. The tea is smoked over a pine wood fire as part of its making, and legend has it that this was originally done to speed up the lengthy process of drying the tea after harvest. It's a bracing tea that is fortifying against the cold Winter elements, with a rustic feel, like that of a log cabin or a mountain abbey. I enjoy this tea very hot and straight up; it is best brewed for a short time at the first steeping (~3 minutes or less), with longer steepings (~5 minutes or more) for second and third cups with the same leaves." – Gabriel M. (QA & Food Safety Specialist)
