Thés & Traditions
French tea house since 2016
Caught between two legends, smoked black tea has established itself in gastronomy. From the selection of its leaves to its oxidation in pine smoke, its production is written like a musical score. Its taste notes make it legendary. Dive into the discovery of this luxurious and intriguing tea.
Discover Lapsang Souchong tea
Two legends tell 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 issue. Indeed, Chinese producers were very late for their black tea delivery 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 fortuitous. Workers who had been attacked tried to save their tea leaves production by drying them over a wood fire.
Whatever the case, Lapsang Souchong has been a luxury tea renowned worldwide for several centuries.
Originally, the tea leaves used in making smoked black tea were grown in China, in the Fujian province. More precisely, they were grown near 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.
Smoked black tea is produced according to a strict procedure. While there are varieties with spruce or cypress aromas, pine wood is used in the traditional recipe.
The large leaves located at the bottom of the tea plant are used for making Lapsang Souchong. They are then dried, rolled and placed in bamboo baskets. At this stage, the baskets are placed under a pine fire. For 8 to 10 hours, the tea leaves will lose 95% of their water and take on a "smoky" aroma.
The taste of Lapsang Souchong infusion is distinctive. Its smoky aroma pairs well with savory dishes like fish or red meat. Smoked tea is also used as a flavoring note in purees or soups. It then perfumes the dish with a woody fire "smoky" fragrance.
Low in theine, Lapsang Souchong can be consumed throughout the day. This "healthy" infusion can be enjoyed plain or paired with spices or rooibos.
Like all flavored black teas, Lapsang Souchong needs hot but not boiling water to develop all its aromas. In loose form, it displays a broader range of flavors than in tea bags. However, an airtight container is necessary to preserve the smoky aromas. Half a teaspoon of tea (equivalent to one tea bag) is sufficient for one cup.
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 traditional Darjeeling, Ceylon or Assam, it constitutes an original approach to the tea universe.
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