Lapsang Souchong Star (organic)

Tea type
Black Tea
Ingredients
Chinese Black Tea
Flavors
Smoke, Pine, Smooth, Tar, Thick, Ash, Tobacco
Sold in
Loose Leaf
Caffeine
Medium
Certification
Fair Trade, Organic
Edit tea info Last updated by partea
Average preparation
205 °F / 96 °C 4 min, 15 sec 58 oz / 1715 ml

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From Our Community

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61 Tasting Notes View all

  • “So I was feeling adventurous today when I bought this, because I've always wondered about smoky teas. I found a smoky beer that I absolutely fell in love with at a local brewery, but they aren't...” Read full tasting note
    misslena1221 944 tasting notes
  • “Okay. A coworker gave me some of this to try a month or two ago but I have been so afraid of it that I held off trying until today. I used a scant teaspoon in my perfect tea mug for 3 or 4 minutes...” Read full tasting note
    33
    Uniquity 697 tasting notes
  • “Backlog More of the same deal, learned pretty quickly I didn't care for David's actual tea leaves in general. On the plus side, I used the rest of the pouch to make a vegetarian-friendly smoke...” Read full tasting note
    ifjuly 613 tasting notes
  • “Big Trouble in Little Lapsang! #1 of 3 Let me start by saying that I like Lapsang Souchong (or at least the three I tried) as a deviation from the more popular or mainstream fare and my scores for...” Read full tasting note
    83
    jganes 20 tasting notes

From DAVIDsTEA

If you like single-malt whisky and fine cigars, then this is the tea for you. Most say it was invented when soldiers took over a tea factory in Xingun (Star Village) during the Qing dynasty in China. When they finally left, the workers had to dry their tea in record time to sell it at the market. In desperation they lit open fires of pine to speed the process, and wood-smoked Lapsang Souchong was born.

About DAVIDsTEA View company

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61 Tasting Notes

82
299 tasting notes

Resteeped as well, yummers. Preferred the one that Cavocorax sent me from Tea Desire, though.

Preparation
Boiling 4 min, 0 sec
Cavocorax

Crazy! I was considering checking out DT’s version. Guess I’ll stick with the one I have!

I didn’t realise they didn’t have stores out your way, and that the shipping was $15. I could probably pick some stuff up from Tea Desire and send it to you cheaper, if you ever need it!

Ozli

I’ll send you some & you can see what you think! I’m gonna do the other one next and see if it was all in my head.

COOL, thanks. I’ve not looked at their stuff YET.

Cavocorax

Thanks! I can do a tea-off! :D

Fair enough. I don’t know enough about them to know what’s great or not either.

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68
240 tasting notes

I had to get this tea after discovering I have a great soft spot for smokey tea.
Dry: Much more fragmented leaves than the Nepal black by DT. Wonderful pine notes with a deep sweet smoke. Yum.
Liquor (1.5min): A deep reddish brown. Its is molasses sweet – like homemade barbecue sauce on something recently gilled. Definite pine notes at the first taste which are very strong and smokey (a little too much so). This intensity then mellows into a sweet barbecue flavour for me. Delicious!
Overall this tea is good. I wish it had a more well rounded black tea, instead of just a high intensity flavour off the get go. I want to enjoy my cup – not have my tongue assaulted by a burning pine branch. It’s drinkable – only because I didn’t steep it as long as DT said. No way hosay would I drink this steeped at 4-6 min =\ yikes.

Preparation
Boiling
Kittenna

Might be better used as an additive for other teas? I haven’t tried it yet but am working up the courage to :P

Indigobloom

this is definitely not my fave lapsang!

Lynne-tea

Haha It’s not horrid. It’s just way too strong off the get go. It needed to subtly lead into smoke with a sweetness. Instead a few sips in and it’s already too much to handle for me.

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50
13 tasting notes

I love the “open bonfire” smell, but the taste was weaker than I expected.

Following a suggestion on here, I added some steamed/frothed milk. Now it’s definitely…different! I’m still undecided on it, though.

Preparation
Boiling 5 min, 30 sec
Indigobloom

hullo brother to Aisling! I feel the same way about this one!! the teaopia version was loads better, I thought :)

aisling of tea

Blasphemers, both of you! Yeah, no, I need to actually drink a cup of this at some point. >.s amazing to cook with!

Indigobloom

I know I tried it once!! well, not the DT version… but it was yummy!
Mmmm craving some now :)

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145 tasting notes

WOW this tea REALLY smells like a campfire. I love it! There’s something else in there too that I can’t quite pinpoint. I was surprised when I steeped it that the tea smells as strongly as the dry leaves do. The taste is just the same, it’s like drinking that campfire smell. Which is kind of weird, you know? But I think if I had it a few more times I could really start to enjoy it. I see other people have compared it to a bacon or jerky taste and I think there is something vaguely meaty about it. This is just soooo smoky and leaning towards too bitter for me. Now I’m curious to try other lapsang souchongs.
Also, weird fact: lapsang souchong is mentioned in the song Beautiful World by Colin Hay, a song my friends and I would listen to when we used to go camping!

Preparation
205 °F / 96 °C 2 min, 30 sec
Bonnie

I like a good memory builder Lapsang Souchong and so do most of my grandkids. We tell stories about the woods and cabins and camping. Great unblocker for writers block!

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92
92 tasting notes

I have been searching for a Lapsang Souchong for a long time. I have tried many but never found one that really works for me because I like the smoke flavor but I don’t want to feel like I am drinking thinned out barbecue sauce and I also want to be able to taste the smoke. I’d almost given up but then I figured that I would give in and try David’s Tea’s Lapsang.

I think this may become my go to Lapsang Souchong. It’s a midpoint between steeped smoky death and just barely smoky. The smoke was pleasant and not at all artificial tasting. The tea also didn’t have that astringent, bitter taste that the other brands I tried had. It tasted like Johnny Walker Double Black which is just about the best thing in the world. I think this may just be my favorite straight black tea.

My only issue with this tea is I was unsure how to drink it. I usually drink my tea with a touch of sugar but that didn’t seem right with this one. I did add a bit of lemon zest to the tea after I brewed it. I’m still trying to decide how I feel about the lemon. Any ideas?

Preparation
200 °F / 93 °C 5 min, 0 sec
Alphakitty

I like to use brown or raw sugar if I feel the need for sugar in smokey teas, it adds a nice molasses dimension instead of just plain sugary sweetness.

graceatblb

I shall have to try that with my morning tea. The lemon just added a bitterness that was just not necessary.

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61
79 tasting notes

Still hurts my brain thinking about it…

I am a huge fan of Single Malt Whiskeys to the fact its what I drink when I am not drinking tea. So immediately after smelling this tea I knew I had to try it and to be honest I do not know where I sit with it. This is a very basic tea as it is not really ‘flavored’ even though it has the smokey taste to it, as everyone knows this is a byproduct of the drying method for Lapsang Souchong.

Dry the leaves are your typical black Chinese tea leaves, nothing out of the ordinary. One whiff of the tea and you will have flashbacks to times you have gone camping or childhood memories if you grew up in a house heated by a wood stove. This tea has a complex peaty smoke aroma to it that is just awesome, I honestly walked around the DT store smelling this tea while browsing stuff, yes I am aware I need help!

The moment you steep the tea it really cuts back on the smokey aroma but it is still present. The brew is a very dark tea, almost black from what I could tell, sadly I was too lazy to wash my clear mug when I brewed this one. It has a similar complex peaty taste as one would expect from whiskey but seeing as it is a water based drink of a alcohol based drink it is missing all the other components of whiskey that a true connoisseur would be looking for. It was a good tea, but I am highly undecided on it, simply because as a whiskey drinker my taste buds go “Hey it’s whiskey” then my brain goes “Shut up stupids is just Lapsang Souchong” Before I totally dismiss this tea I will try it mixed with some of my Oh Canada, as it apparently makes a maple bacon flavored tea.

Preparation
205 °F / 96 °C 4 min, 0 sec
TheTeaFairy

Oh, I this one left me so unsure… too heavy on the smoke! But it does smell really good, I like the idea of mixing it with Oh Canada, I might just try that tonight!

ne14t

Yeah I am still a little unsure, straight it was almost like drinking a heavily watered down whiskey. Mixing it with Oh Canada came from the DT girls, and apparently its a common mix. I have also read that this one does well as a ‘London Fog’ style drink.

Angrboda

My father is a whisky enthusiast too. Husband to a slightly lesser degree, meaning that Husband has a little more self-control when it comes to collecting than my father does. ;) Anyway, this is the one type I really wish I could get my father to taste just one sip of. Just one small sip. Unfortunately he doesn’t like tea at all, even the smell of it makes me go blech, so I’ll likely never achieve it. Pity, but more for me, then. (I won’t even consider trying to force him. I feel the same way about most alcoholic beverages that he does about tea and I wouldn’t like the turnabout)

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83
48 tasting notes

When I was a kid, I remember my Mum served us a Lapsang Souchong after a family dinner one night, and we all hated it so much that the very mention of the name today is still enough to make my sisters pull faces.

But I am brave, and much cooler than them, so when I started to see recipes that suggested using Lapsang Souchong to impart a smoky flavour to the dish, I was intrigued.

Now when I smell that distinctive smoke from this tea, it hits me in the same spot as the smell of baking bread, or macaroni and cheese. It’s completely comforting, and makes me want to snuggle up with a cup of this and a book and read late into the night.

The smoke flavour profile in this one seems to be lower that whatever it is that I had as a child. It’s definitely strong, but not like drinking a cupful of ashes. The tea adds a nice astringency, and the smoke lingers in a very toasty aftertaste.

I think I can consider myself a convert. I don’t think anyone here would see this as an everyday tea, but it’s an evocative experience in a cup, and I’m a fan.

Preparation
Boiling 5 min, 0 sec

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60 tasting notes

purists are going to be horrified by this, but because this tea isn’t particularly strong, to bring out the flavour a bit more by way of contrast, i sometimes add lavender & i find the combo delicious. if you are someone who likes sweet smoky, this might be a way to invigorate this tea if you have a bunch of it left (like i do).

Michelle

ooh! I really want to try adding lavender to this, that sounds delicious!

Amanda Earl

let me know how you like it.

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94
169 tasting notes

I was very hesitant when I brewed this for the first time, this morning. In the bag, the smoky smell is so intense, I felt like I might find some ashes at the bottom of the bag. It did remind me of the old woodstove we had when I was young, but somehow, the idea of drinking something that reminds me of a woodstove wasn’t that appealing.

Brewed, the smell of the liquor is almost as strong as the dry leaves, and I was still suspecting the leaves might have been coated with ash (hey, you never know!). But drinking it is a totally different experience. The smokiness is definitely there, but it is not overwhelming at all (as it was when smelling). The balance between the taste of the black tea and the taste of smoke is perfect for my taste, just like good smoked salmon has a smoked taste without masking any of the salmon (it actually compliments it in a great way). It remains quite an unusual tea flavour and is definitely hard to compare with other kinds – flavour-wise, it just stands on its own.

Preparation
Boiling 4 min, 30 sec

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68
20 tasting notes

This tea makes my upper lip quiver in longing of a fine, curly moustache. The first sip I ever had of it was the best, the first cup so perfect, so warm, so affirming – like a pat on the shoulder from Ron Swanson. No cup since then has been the same.

Whiskey Buzz

That first line is a thing of hilarious beauty

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