Lapsang Souchong (煙小種)

tea imagery: Hunter by the hearth

Lapsang Souchong is best known as a black tea with a pine-smoke aroma. This page covers the smoked style: a good cup retains sweetness and the tea’s own flavour beneath the smoke, sometimes suggesting dried longan. Start with a sample, as smoking intensity varies considerably between producers.

History

The name Lapsang Souchong is associated with Zhengshan Xiaozhong from Tongmu in the Wuyi Mountains. Traditional production includes withering, rolling, oxidation and drying, with pinewood heat and smoke used in purpose-built, multi-storey qinglou workshops. The tea need not sit over an open flame: channels can carry the heat and smoke. Unsmoked Zhengshan Xiaozhong is also sold today. In overseas trade, Lapsang often means the smoky style, so the name alone cannot establish precise origin. Ask where the leaf was grown and whether it was smoked.

The hunter by the hearth in our illustration evokes the smoky aroma. Stories of passing troops accidentally prompting the tea’s invention are told as legends; they do not establish an exact creation date.

Terroir

Historic centre: Tongmu, Wuyi Mountains, Fujian; check the origin of the particular product. Elevation depends on the garden and leaf origin. Tongmu has acidic red and yellow-red soils. Damp mountain country with rain and mist. A strong smoky aroma tells you about processing, but does not by itself establish Tongmu origin.

Leaf

dry leaf: Dark twisted leaves with a smoky scent; size and uniformity vary by product.

aroma in a warmed vessel: Pine smoke and wood, sometimes sweet fruit notes.

aroma after brewing: Smoke with woody and dried-fruit notes.

taste: Pine smoke and gentle sweetness, with possible dried longan. Notice whether the tea’s own flavour comes through.

finish: A smoky note may linger; intensity and duration vary.

Properties

Traditional descriptions: Traditional Chinese classifications usually describe black tea as warming.

What to know: The smoke aroma develops during processing. It does not indicate caffeine content or medicinal effects.

Over a cup of tea: For people who enjoy smoky flavours in food and drink.

Caffeine: Contains caffeine. The amount depends on leaves, serving size and brewing.

How to brew

A 200 ml porcelain or glazed ceramic teapot; these are easier to clean of lingering aroma. 3 g per 200 ml at 95 °C. Time for each infusion: 120 s, 180 s, 240 s.

When to drink

Morning or daytime. Year-round, especially in cool weather. When you fancy a distinctly smoky cup. Dark chocolate, roast pumpkin or bread and cheese. With a book or over a conversation

What to notice

Smell the dry leaves first.
Try to distinguish the smoke from the sweetness in the cup.
Compare the aroma hot and slightly cooled.

Questions and answers

How do you brew Lapsang Souchong?

A 200 ml porcelain or glazed ceramic teapot; these are easier to clean of lingering aroma. 3 g per 200 ml at 95 °C. Time for each infusion: 120 s, 180 s, 240 s.

What does Lapsang Souchong taste like?

Pine smoke and gentle sweetness, with possible dried longan. Notice whether the tea’s own flavour comes through.

How much caffeine is in Lapsang Souchong?

Contains caffeine. The amount depends on leaves, serving size and brewing.

What else should I know about Lapsang Souchong?

The smoke aroma develops during processing. It does not indicate caffeine content or medicinal effects.