Caught between two legends, smoked black tea has carved out its place in gastronomy. From the selection of its leaves to its smoke oxidation with pine wood, its production is written like a musical score. Its taste notes make it a legend. A deep dive into the discovery of this luxurious and intriguing tea.
- The legends of smoked black tea
- The cultivation of Lapsang Souchong
- The making of smoked black teas
- The flavour pairings of Lapsang Souchong
- The art of preparing smoked black tea
- Discovering black teas with Lapsang Souchong
The legends of smoked black tea
Two legends recount the supposed origin of smoked black tea. Both begin in China.
According to the first legend, the story of smoked tea is linked to a delivery problem. Indeed, Chinese producers were very late delivering their black tea to England. They therefore decided to speed up the process by drying the leaves in wood smoke.
In the second legend, the creation of Lapsang Souchong was accidental. Workers who had been attacked attempted to save their production of tea leaves by drying them over a wood fire.
Whatever the case, Lapsang Souchong has been, for several centuries, a luxury tea renowned throughout the world.
The cultivation of Lapsang Souchong
Originally, the tea leaves used as the basis for making smoked black tea were grown in China, in the Fujian province. They grew more precisely in the vicinity of the Wuyi Mountains.
Today the success of this organic tea is such that it is grown in other parts of China. Production also exists in Taiwan.
The making of smoked black teas
Smoked black tea is produced according to a strict process. While varieties with spruce or cypress aromas exist, it is pine wood that is used in the traditional recipe.
It is the large leaves located at the bottom of the tea plant that are used to make Lapsang Souchong. They are then dried, rolled and placed in bamboo baskets. At this stage, the baskets are set over a pine fire. Over 8 to 10 hours, the tea leaves lose 95% of their moisture and take on a "smoky" fragrance.
The flavour pairings of Lapsang Souchong
The taste of Lapsang Souchong infusion is distinctive. Its smoky aroma pairs with savoury dishes such as fish or red meats. Smoked tea is also used as an aromatic note in purées or soups. It then flavours the dish with a "smoked" woodfire fragrance.
Low in theine, Lapsang Souchong can be enjoyed throughout the day. This "health" infusion is savoured plain or paired with spices or rooibos.
The art of preparing smoked black tea
Like all flavoured black teas, Lapsang Souchong needs hot but not boiling water to develop all its aromas. In loose-leaf form, it unfolds a wider palette of fragrances than in bags. An airtight tin is however necessary to preserve the smoky aromas. Half a teaspoon of tea (equivalent to one teabag) is sufficient for a cup.
Discovering black teas with Lapsang Souchong
Smoked black tea is a quality beverage. It explores unexpected paths with the marriage of bitterness and spruce-scented notes. As this black tea has nothing in common with the traditional Darjeeling, Ceylon or Assam, it represents an original approach to the world of tea.