Steeped in legend, smoked black tea has carved out a remarkable place in the world of fine food and drink. From the careful selection of its leaves to the slow oxidation over pine smoke, every step of its production follows a precise, almost musical score. Its flavour notes have made it an icon. Here is a closer look at this luxurious and intriguing tea.
- The legends of smoked black tea
- Growing Lapsang Souchong
- How smoked black teas are made
- Food pairings for Lapsang Souchong
- The art of brewing smoked black tea
- Discovering black teas through Lapsang Souchong
The legends of smoked black tea
Two legends tell the supposed story of smoked black tea. Both begin in China.
According to the first, the history of smoked tea traces back to a delivery problem. Producers in China were running far behind schedule on a black tea shipment to England, so they decided to speed up the drying process by passing the leaves through wood smoke.
In the second legend, the creation of Lapsang Souchong was entirely accidental. Workers, following an attack, desperately tried to save their harvest of tea leaves by drying them over an open wood fire.
Whatever its true origins, Lapsang Souchong has been celebrated for centuries as one of the world's most distinguished teas.
Growing Lapsang Souchong
Traditionally, the tea leaves at the heart of smoked black tea were grown in China's Fujian province, on the slopes surrounding the Wuyi Mountains.
Today, the success of this organic tea has spread its cultivation to other parts of China, with production also established in Taiwan.
How smoked black teas are made
Smoked black tea is produced following a strict process. While some varieties use spruce or cypress wood for their aromatic character, traditional Lapsang Souchong relies on pine.
The larger leaves found at the base of the tea plant are selected for Lapsang Souchong. They are then dried, rolled, and placed in bamboo baskets, which are suspended over a pine fire. Over 8 to 10 hours, the leaves lose 95% of their moisture and take on their distinctive smoky character.
Food pairings for Lapsang Souchong
An infusion of Lapsang Souchong is unmistakable. Its smoky aroma pairs beautifully with savoury dishes: fish, red meats, and even puréed soups, where it adds a layer of gentle, woodsy depth. The smokiness acts almost like a seasoning, wrapping the dish in warmth.
Low in theine, Lapsang Souchong can be enjoyed throughout the day. This wholesome infusion is lovely on its own, or blended with spices or Rooibos.
The art of brewing smoked black tea
Like all flavoured black teas, Lapsang Souchong needs hot but not boiling water to reveal its full range of aromas. Brewed loose-leaf, it offers a richer, more nuanced fragrance than a tea bag. An airtight caddy is essential to preserve those smoky notes. Half a teaspoon of tea (roughly equivalent to one tea bag) is all you need for a single cup.
Discovering black teas through Lapsang Souchong
Smoked black tea is a cup like no other. It ventures into unexpected territory, weaving together bitter depth and fragrant, resinous notes. With nothing in common with the more familiar profiles of Darjeeling, Ceylon or Assam, it offers a truly original entry point into the world of tea.