Lapsang Souchong

Tea type
Black Tea
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Pine, Smoked, Tobacco, Wood
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Bulk, Loose Leaf, Sachet
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Edit tea info Last updated by tantonino
Average preparation
205 °F / 96 °C 4 min, 15 sec 16 oz / 462 ml

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56 Tasting Notes View all

From Harney & Sons

An ancient and much loved tea from China. Large leaves are dried over smoky pine fires. As you might imagine, the tea develops a distinctive smoky flavor. Give it a try when you want a change of pace.

About Harney & Sons View company

Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.

56 Tasting Notes

429 tasting notes

I bought this to mix with Keemun, but it is excellent all by itself. Its very smoky but not overpowering like the twinings tea bags. I added 1/4 tsp of splenda and its a very comforting tea on a very cold day here in Maine. I love smoky tea and would not recommend this tea to anyway who is not so inclined.

Boiling 4 min, 15 sec

This is one of those teas that I’m not sure if I want to try or not… I tend to like smoky teas, but never had Lapsang Souchong, and lots of my friends kinda scared me on the extreme smokiness of this tea. One of these days I’ll get a chance, I guess.


I like this tea straight and I find it smoky and very tasty. Find yourself a nice Keemun tea and start mixing. A little a first and add gradually until you get the taste you want.

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2916 tasting notes

brewed a big strong cup and used it to poach salmon. Came out moist, juicy, and slightly smoky. Hooray for Lapsang Souchong, which I just can’t drink, but do enjoy cooking with.

Boiling 5 min, 30 sec

Yum! Would be good to marinade w/ as well. What, if any, seasonings did you use?


just salt & pepper – decided to keep it simple. I think poaching is my new fave cooking method (I’d never really tired it before!)


That sounds wonderful. I’ll have to give that a try.


Great suggestion. I’ll try that. Well, first I’ll have to get some Lapsang Souchong…

Stesha McCue

Oh, wow. What a wonderful idea. I don’t like the tea itself, and I’ve been wondering what to do with it. I have a salmon in the freezer!

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109 tasting notes

Brew temp 208

I HATE the heat.

Although I love hot sauces and spicy food, hot weather and I do not get along. Cold Miser? I’m more hard-core than him-I’d be happy to never have a day above freezing.

Anyhow, living in the States usually guarantees hot summers and for some reason I love Lapsang in the summer. When it gets really hot (like today) I can be sure to sit outside and drink a cup or two. It’s like I’m saying to the heat “Bring it on!”

This is a good solid Lapsang. Campfire smoky. Not tarry. If you absolutely must be so overwhelmed with smoke as to require a respirator, this is probably too mild for you-it’s more of a middle-of-the-road smoky.

Right now, I’m starting to think Lapsangs are like local Chinese take-out/away restaurants in the States. Sure, the restaurant/tea company name is different wherever you go, but the menus/flavors are all pretty much the same. Maybe some minor variations, but not enough to be noteworthy. It’s reliable, inexpensive, and predictable. Now, sometimes predictable is a good thing-very reassuring. However, I’m hoping to find something that keeps the essence of Lapsang but is a little more unique in its flavor. I really like Lapsang, so I don’t mind trying different ones in hopes of finding something distinctive. Only bought an ounce of this, so I’ll try something new soon.

205 °F / 96 °C 4 min, 0 sec

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55 tasting notes

Made a nice Thai-style soup for lunch with my sweetie; dropped an infuser with a pinch of this into the broth and it was simply amazing! Really enhanced the smokiness found in most Thai soy sauces.

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30 tasting notes

It’s been cold and rainy for the last two days…making Lapsang the perfect compliment to the weather.

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15 tasting notes

Seeing its supposed to be sleet and rain today, I figured a cup of nice smokey tea would be comforting. Bringing the campfire in the house….Is spring ever going to come?

Boiling 5 min, 0 sec
Doug F

Nice choice. It’s sleeting and 34 here in southern Maine. I may have to break out the Hu Kwa (an excellent Lapsang from Mark Wendell).


I have heard a lot of good talk about that tea, but haven’t gotten around to placing an order with them.

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5 tasting notes

My favorite tea in the world, but definitely an acquired taste. Also it’s a great deal. After having this tea at Samovar Tea Lounge while in San Francisco, I was hooked. I was determined on getting some of my own. After looking on their website I saw that the tea was $13.00 (on sale from $16.00) + $7.00 shipping for the 3.5 ounces. However when I was ready to purchase the tea a week later it had disappeared from the website (discontinued?). Either way, I decided to look for another option and found Harney and Son’s Lapsang Souchong at $19.00 for a pound of tea, (4.6X’s as much tea for only $6.00 more). It’s every bit as good as it was at Samovar and at a great price.
However, a warning to first-time drinkers, this tea taste exactly how it is described: smokey. Tea connoisseurs much like wine snobs always insist that a tea/wine “has a hint of” this or that, but sometimes it takes a pretty refined and trained palate to know what they’re talking about, without just nodding your head in skepticism. Not so with Lapsang Souchong, it literally is like drinking a campfire. As a vegetarian I like to refer to it as my “bacon tea”.

Boiling 4 min, 0 sec

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3 tasting notes

Very smoky. Reminds me of genmai-cha

195 °F / 90 °C 1 min, 30 sec

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86 tasting notes

Enjoying this on a cold day

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20 tasting notes

Everybody in the club!

How is your tea journey? I just discovered a great tea class from Adagio ( that has been helping me get perspective and insight into how tea is made and what differentiates different types of tea. I’ve also been taking notes, so if you don’t want to go through all the lessons you can take a look at my cheat sheet –

I’ve reinforced how important water quality is, and I’m looking forward to expanding my palette/training my smell and taste. I’ll need a cupping set at some point as those seem pretty nifty. Very happy with the Breville, however, it’s sometimes hard to finish 500mL in a sitting each time. What say you, fellow Steepsterites? Any experience with more formal tea tasting?

Lapsang Suochong is a black tea originating from the Wuyi region of China’s Fujian province. After frying and rolling, the tea is placed into bamboo baskets hanging over smoking pine fires. It’s really amazing how so much of that smoky flavor is absorbed into the leaves themselves and are capable of being transferred back to the boiling water that we use in our homes halfway around the world.

If you’ve never tried a Lapsang Souchong, I do encourage picking up a sample, but be warned. They are not a typical tea. It really is more of a smoked bacon beverage.

And again, check out my notes @

Flavors: Pine, Smoked, Tobacco

205 °F / 96 °C 5 min, 0 sec 2 tsp 17 OZ / 500 ML

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