Smoked Black Tea
Photo: Eva Bronzini / Pexels
Lapsang souchong is a black tea traditionally dried over burning pinewood, which gives it an unmistakable smoky aroma unlike almost any other tea. It’s made in the Wuyi Mountains of Fujian province, China — the same region often credited as the birthplace of black tea itself.
The name breaks down descriptively: “souchong” refers to the larger, coarser tea leaves picked lower on the plant, and “lapsang” is generally understood to reference the smoking process. Traditional production dries the leaves over smoldering pine fires, and the tea absorbs that smoke directly, which is why the aroma and flavor are so much stronger and more distinctive than a typical black tea. Some modern versions use lighter smoking or artificial smoke flavoring to soften the intensity for wider appeal, so the strength of the smoke can vary a lot between brands.
Lapsang souchong has a reputation as a polarizing tea — some drinkers love its campfire-like intensity, while others find it overwhelming, which is part of why it’s often described as an acquired taste rather than an easy everyday cup.
How to Steep It
Because the flavor is already intense, lapsang souchong is usually steeped briefly, 2 to 3 minutes in water just off the boil, to avoid the smoke overwhelming the tea’s other notes. It’s traditionally taken plain, since milk and sugar tend to clash with the smokiness rather than complement it.
From the Wuyi Mountains, Fujian, China
Steep 2–3 min, briefly
