From Fire and Smoke: Lapsang Souchong - the Smoked Black Tea
Rustic and woody, with a touch of sweetness. Discover the secrets to the flavor of pine-smoked Lapsang Souchong, health benefits, and why it is one of the most famous teas in the world.
Picture the warmth of a roaring fire, nestled in a cliff-facing corner of a mountain. Your eyes follow its neon embers, as they dance across a landscape of endless mountains, before fading into the clouds.
The home of Lapsang Souchong tea is inside Wuyi mountains of Fujian, China.
What is Lapsang Souchong?
Lapsang Souchong is tea that is smoke dried over pinewood fire.
Lapsang Souchong is created using the cultivar of Camellia Sinensis var. Sinensis known as "Bohea", which can be characterized by its large leaves. This cultivar was bred to absorb smoke. This tea is created by smoking fresh tea leaves during processing, or by smoking processed tea leaves.
The Flavor of Lapsang Souchong
The flavor profile of Lapsang Souchong is heavily smoky with prominent earthy notes. The flavor is rich, yet sweet, with hints of fresh fruit. The sweetness of this tea and its aftertaste resemble the flavor of longan fruit.
Lapsang Souchong can be brewed to full intensity without becoming bitter in taste because it is as sweet as it is rich.
This tea is best paired with savory meals such as meat and seafood. In China, Lapsang Souchong is often added to soup as seasoning.
Where is Lapsang Souchong From?
Originally, dark teas were traded as "Bohea", from Fujian province. This was the first black tea that was traded in Europe during the 17th century.
Lapsang Souchong tea was first created in the Wuyi Mountains during the Qing Dynasty. During the time of war, tea farmers chose to smoke all of their fresh picked tea. They would then bury the product for preservation, before fleeing to a safer region.
This tea was widely consumed in its native region, and became heavily traded upon its introduction to Europe. This tea is now a globally recognized staple for black tea drinkers everywhere.
How Lapsang Souchong is Created
Plucking Fresh Leaves
Fully grown leaves are selected, usually in favor of younger buds, as they are larger and coarse. This will allow for optimal absorption of smoke into the leaves.
Withering
During this stage, oil will respirate from tea leaves, creating aroma. Water content will drop. Leaves will darken to a deep red hue.
Rolling
Black tea can be rolled by hand or with specialized machinery. Authentic Lapsang tea is always hand rolled. During this process, water content will drop by 85%
Oxidation/Fermentation
The tea leaves are laid flat to oxidize. Black tea requires complete oxidation. Oxidizing or fermenting a tea will give the tea its color, strength, and astringency.
Fixation
A traditional device, known as "Pu'er Red Pot", is used to end the process of oxidation by heating the leaves.
Drying or Frying
The tea is completely dried in a wok, and the crucial smoking process will begin at this step.
Smoking (During Drying Process)
Pine branches are used, thus infusing a distinct pine aroma into the tea. The pine branch will also infuse a sweet flavor, resembling longan fruit, into the tea. The smoke aroma in each batch of tea can be adjusted, based on the distance of the leaves to the source of heat.
How to Brew Lapsang Souchong - The Best Way to Brew Smoked Teas
Lapsang Souchong is an incredibly fragrant tea, so it would almost be a waste not to brew it in a classic gaiwan. When using a gaiwan, it is much easier to indulge in the aroma of the tea, and to view the leaves as they gently infuse into a bright congnac colored liquor.
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