Lapsang Souchong Tea - Twinings Tea Tasters
19 January 2012
Lapsang Souchong Tea, featured on Tea Tasters, fresh from the Wuyi Mountains of the Fujian province, China.
Lapsang Souchong Tea
WHERE IS LAPSANG SOUCHONG TEA FROM?
Lapsang Souchong comes from China, from the Wuyi Mountains of
the Fujian province (pictured below). The Wuyi Mountains region of
Fujian is best known for its oolong and black teas.
GO TO: WATCH THE TEA
TASTER CLASS | THE LAPSANG SOUCHONG TEA
STORY | HOW TO BREW | SEE SOME IMAGES | BUY
LAPSANG SOUCHONG TEA ONLINE
Fujian Province, China
HOW IS LAPSANG SOUCHONG TEA PRODUCED?
Lapsang Souchong is made by a few tea producers in the Wuyi
Mountains. It is made using the same, very manual techniques
that have been passed down from generation to generation - a highly
The process has changed very little to this day and after
plucking; the leaves are withered over cypress or pine wood
fires. Then, after the rolling process, they are placed into
barrels, until the aroma intensifies. As a final step they
are placed into flat wicker baskets and placed on shelving over
smoky pine fires where they dry and absorb even more aroma.
The finished tea leaves are thick and black and when steeped in hot
water produce a bright golden cup of tea.Wuyi
EXPERT VIEW: Watch Georgina talking about Lapsang Souchong
BEHIND LAPSANG SOUCHONG TEA
The stories of the origins of this tea are as unusual as the tea
itself and it is said that the smoking process was discovered by
accident. It is said that during the Qing dynasty (1644 -
1911), an army unit passing through the town of Xingcun, camped in
a tea factory filled with fresh tea leaves waiting
processing. When the soldiers left and the workers returned
to the premises, they realized that in order to arrive at market in
time, it was too late to dry the leaves in the usual way. So
they lit open fires of pinewood to speed up the drying. Not
only did the tea reach the market in time, but the smoked pine
flavour created what is now a world wide sensation!
SO WHAT'S LAPSANG SOUCHONG TEA
It is a wonderfully smoky tea, which is created in this pine
forest region and it dates back to the 16th century. It s a black
tea, originally made with small leaves, driving the name souchong
meaning 'small leaf ' but now more commonly associated with large
leaves which are rolled - it is manufactured using the orthodox
As a result, these tight rolls completely unfurl as it is
brewed, allowing the delicate but smoky character to come
MAKING YOUR LAPSANG
- Measure a couple of teaspoons of loose Lapsang Souchong Tea
into a cup
- Boil Your Kettle
- Either use the hot water just before the water starts to boil
or leave the boiled water to rest for a minute before pouring on
your Lapsang Souchong tea leaves.
DRINKING LAPSANG SOUCHONG TEA
The leaves need to be left to brew for about 3 minutes, to give
a really well balanced brew. 3 minutes is just enough time to
allow all the flavour to come out and give it a lovely mellow
character, without it being overpowering.
When tasting it (some will love it, some may hate it! - but
every tea connoisseur must give it a try), you'll find it has a
delicate, rounded, smoky character to it; it is quite an acquired
taste, but it is such a special tea from a particular area that it
is really worth trying.
Lapsang Souchong can be drunk with or without milk, as both have
quite a different character. When adding milk, you'll get a similar
bright golden appearance, and a very rounded, smooth character,
although still fully smoked.
SOME MORE IMAGES FROM
THE LAPSANG SOUCHONG TEA TASTER VIDEO