Lapsang Souchong (Smoked) Black Tea

Lapsang Souchong Smoked – Traditional Pine-Smoked Black Tea (正山小种熏制红茶)

Bold and Warming Red Tea from Tongmu Village, Smoked Over Pinewood
Smoky • Rich • Legendary

The original black tea of China—smoked, strong, and steeped in tradition.

This is the classic Lapsang Souchong (正山小种) in its original, smoked style, made in the remote highlands of Tongmu Village, deep within the Wuyi Mountains of Fujian Province. After careful withering, oxidation, and rolling, the leaves are slowly smoked over pinewood fires, giving this tea its distinctive smoky aroma, bold character, and lingering campfire sweetness.

Lapsang Souchong Smoked is the first black tea ever made in China, dating back to the Qing Dynasty—and it remains one of the most iconic and robust teas in the world.

Why You’ll Love Lapsang Souchong Smoked

• Smoked over natural pinewood, using traditional Tongmu methods
• Bold, warming, and aromatic with notes of pine, resin, and dried fruit
• A tea with centuries of history and legendary origin
• Perfect for cool weather, contemplative moods, or pairing with savory food
• A must-try for fans of smoky, full-bodied teas

Tasting Notes

• Campfire smoke, pine resin, and toasted wood
• Deep black tea body with hints of dried plum and molasses
• Subtle sweetness under the smoke
• Lingering finish with earthy warmth

Tea Profile

• Type: Chinese Black Tea (Red Tea, 红茶)
• Style: Traditional pine-smoked Lapsang Souchong
• Origin: Tongmu Village, Wuyi Mountains, Fujian Province, China
• Cultivar: Local high-mountain small-leaf variety
• Harvest: Spring 2025
• Craftsmanship: Hand-picked, oxidized, and pinewood-smoked in bamboo baskets
• Appearance: Long, twisted dark leaves; deep amber liquor
• Collected: 2025

Processing

Lapsang Souchong Smoked follows the original method from Tongmu, where:

1. Fresh leaves are withered over pine fires to begin absorbing smoke
2. Leaves are rolled and oxidized until deep red-black
3. After drying, they are smoked again in bamboo trays above pinewood embers, giving the tea its unmistakable character

This double-smoking process creates layers of aroma and warmth, producing one of the boldest yet smoothest black teas in the world.

Health Benefits

• Gently stimulating with long-lasting energy
• Naturally warming and grounding—ideal for cold days
• Supports digestion and circulation
• Rich in polyphenols, theanine, and aromatic oils

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 5–6 grams
• Water temperature: 95–100°C / 203–212°F
• Rinse: Optional quick rinse (5 sec)
• Infusions:
• 1st: 20–30 sec
• 2nd: 30–40 sec
• 3rd–5th: Increase gradually
• Tip: Use clay or thick porcelain to soften and deepen the smoke

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 95°C / 203°F
• Steep time: 2.5–3 minutes
• Re-steep: 2–3 times
• Note: Excellent with savory snacks, cheese, or by a winter fire

Cultural Significance

Lapsang Souchong is considered the ancestor of all black teas (红茶之始), originating in the 17th century when tea farmers in Tongmu began smoking tea to preserve it longer for trade. Its bold flavor quickly became legendary, first in China, then across Europe.

Today, the smoked version is increasingly rare, as modern styles favor unsmoked floral profiles—but this tea preserves the spirit of the original, offering a taste of history in every sip.