Definition
Lapsang souchong is a style of smoked black tea that originates from the Wuyi region of Fujian Province, China. It is distinguished by its distinctive smoky aroma and flavor, which result from the drying and roasting of tea leaves over pinewood fires.
Overview
Lapsang souchong belongs to the “souchong” category of teas, which are made from larger, partially oxidized leaves harvested later in the season. Traditionally, the leaves are withered, rolled, oxidized, and then subjected to a smoking process in which they are exposed to smoke from burning pinewood or other aromatic woods. This processing imparts a deep, smoky character that is often described as reminiscent of campfire, wood smoke, or dried pine resin. The tea is usually brewed at temperatures around 90–95 °C (194–203 °F) for 2–3 minutes, yielding a dark amber liquor.
Etymology/Origin
The term “Lapsang” is derived from the Chinese “lá zhuāng” (喇烟), meaning “pine smoke,” reflecting the tea’s method of preparation. “Souchong” (貢茶) is a transliteration of the Chinese “wū chá” (乌茶), historically used to denote a particular grade of tea made from the larger leaves of the Camellia sinensis plant. The name thus combines a reference to the smoking technique with the tea grade.
Characteristics
| Aspect | Description |
|---|---|
| Botanical source | Camellia sinensis var. sinensis (Chinese tea plant) |
| Processing | Withering → Rolling → Partial oxidation → Drying → Smoking over pinewood fires |
| Flavor profile | Pronounced smoky aroma; notes of pine resin, dried fruit, and sometimes a hint of malt or barbecue |
| Color | Dark amber to reddish‑brown infusion |
| Caffeine content | Comparable to other black teas; approximately 40–70 mg per 8 oz (240 ml) serving |
| Culinary uses | Consumed as a beverage; used as a flavoring in desserts, broths, marinades, and cocktails |
| Regional varieties | Chinese “Zhengshan Xiaozhong” (sometimes marketed as Lapsang) and Taiwanese “Formosa” smoked teas, which use similar techniques |
Related Topics
- Black tea – The broader category of fully oxidized teas to which Lapsang souchong belongs.
- Souchong (tea grade) – Refers to a leaf grade characterized by larger, more mature leaves.
- Pu'er tea – Another Chinese tea that undergoes post‑fermentation; sometimes compared for its earthy qualities.
- Smoked foods – Culinary practices involving smoke, providing context for the tea’s flavor profile.
- Fujian tea culture – The regional traditions and tea‑producing practices of the province where Lapsang souchong originated.