Origins and History of Lapsang Souchong
The legendary origins
Lapsang Souchong, also known as Zheng Shan Xiao Zhong (正山小種; pinyin: zhèngshān xiǎozhǒng), is a smoked black tea originating from the Wuyi Mountains, a UNESCO World Heritage site, in the Fujian Province of southeastern China. Its unique recipe, likely dating back to the 18th century, differs from classic black teas. According to legend, villagers from a local village created this tea by drying the leaves over a wood fire to speed up the production process during an invasion.
From Fujian Province to Europe
The Lapsang Souchong has crossed ages and borders to become one of the most appreciated and sought-after quality teas in the world. Exported from Fujian province to Europe as early as the 17th century, this smoked Chinese black tea quickly conquered the palates of Western tea lovers, seduced by its unique taste and captivating aroma reminiscent of caramel. Even today, it remains an emblem of the richness of Chinese tea culture, prized by many countries.
How is Lapsang Souchong Made?
The pine wood smoking process
After oxidation, the tea leaves of Souchong, which are larger and more mature than those used for other teas, are dried over wood, rolled, then oxidized again before a final drying in bamboo baskets over a fire of spruce or cypress. This unique manufacturing process gives Lapsang Souchong its characteristic flavors and aroma, with subtle and captivating notes. Smoking with pine wood is a key step in the process, imparting its distinctive woody and smoky aromas, developed over time.
Leaf selection: Souchong vs other types of leaves
The Souchong is a tea produced from buds and first leaves harvested in spring. This rigorous selection, the result of a long tradition passed down for years, contributes to the high quality and unique character of this dark tea, distinguishing it from other black teas. The master craftsmen of Fujian in China perpetuate this ancestral art with passion, to offer tea lovers an exceptional product.
The Taste Characteristics of Lapsang Souchong
Woody and smoky notes
The black tea Lapsang Souchong offers a dark liquor, slightly bitter and woody. Its unique smoky taste reminds of wood fire smoke, with notes evoking pine and resin. These powerful and complex flavors make it an exceptional Chinese tea, appreciated by lovers of intense taste sensations. Its deep color and captivating aroma make it a favorite tea of many connoisseurs.
Comparison with other black teas
Unlike other Chinese teas with malty, chocolatey, or fruity notes, the smoked Lapsang Souchong stands out for its decidedly smoky and woody taste profile. Its assertive character makes it easily recognizable and sets it apart as a unique dark tea, unlike any other. If you appreciate intense and original flavors, Lapsang Souchong is for you. It's a bold and refined choice that will delight adventurous palates.
The Benefits of Lapsang Souchong
Antioxidants and digestion
Rich in polyphenols, smoked black tea is appreciated for its numerous virtues. Its regular and moderate consumption, in small doses, is said to have a positive effect on certain liver disorders and bad cholesterol, thus promoting the prevention of cardiovascular diseases. This beverage originating from the province is also appreciated for its digestive properties, facilitating digestion after a hearty meal. It is a choice ally for salty meals and those rich in cheese.
Energizing effect and anti-inflammatory properties
Containing a moderate amount of theine, red tea has a stimulating effect on the nervous system and brain, similar to that of coffee, but milder. It is an ideal ally for regaining energy and boosting concentration throughout the day. Studies also suggest that the polyphenols present in this drink have anti-inflammatory properties, beneficial for overall health. It's a wise choice to accompany your daily life in a healthy and natural way.
Why Does Lapsang Souchong Have a Smoky Taste?
The impact of pine wood smoking
The Lapsang Souchong crocodile gets its unique smoky taste from the traditional manufacturing process that involves drying tea leaves over a fire of spruce or cypress wood. The smoke from this wood gives the tea its subtle and captivating notes, which make it famous. This key smoking step is what gives the black tea its very special character. An ancestral know-how passed down from generation to generation in Fujian province.
Differences between Lapsang Souchong and other smoked teas
While other smoked teas exist, such as Tarry Lapsang Souchong, Lapsang Souchong remains the most well-known and appreciated. Its pine wood smoking process gives it a unique flavor, softer and more subtle than other varieties smoked with coal or peat. Lapsang Souchong black tea offers an incomparable taste experience, making it the favorite tea of many connoisseurs around the world.
How to Prepare Lapsang Souchong Tea?
Perfect dosage and brewing
For a standard cup, use 3 grams of loose smoked tea leaves, about 1 heaping teaspoon. You can also opt for a ready-to-use tea bag for more convenience. The water should be heated to 100°C for optimal infusion. Pre-scald your accessories to fully release the smoky aromas. Let it steep for 3 to 5 minutes, until the leaves are fully unfurled. Enjoy this powerful and fragrant brew plain, to better appreciate its unique flavor.
Gongfu method and other preparation techniques
Chinese tea enthusiasts particularly appreciate the Gongfu method for preparing this beverage. This traditional technique involves using a larger quantity of leaves for a short infusion, performed in a small Yixing clay teapot. You can also try brewing in a Gaiwan, or opt for a more contemporary preparation using an infuser or Western-style teapot. The key is to find the method that suits you best to fully enjoy your cup.
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