Smokey Souchong

Tea type
Black Tea
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Edit tea info Last updated by alaudacorax
Average preparation
Boiling 4 min, 15 sec

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From Nothing But Tea

Our Lapsang Souchong, the famous smoked tea from the Fujian province of China. The smokey taste comes from the method by which the leaves are dried, in baskets over resinous pine wood fires, giving them that unique smell and taste. Caravan teas were in the past carried to Europe by camel, now alas by ship!

Brewing Advice: one and a half teaspoons per mug, add fresh boiling water (100ºC) and steep for four minutes.

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2 Tasting Notes

80 tasting notes

Do the words ‘rich’ and ‘mild’ go together? They are the first words that came to mind with this. Having said that, I may have made this a little weak – I used, for the teapot, a heaped teaspoon and a heaped half-teaspoon (I’ve found lapsangs quite strong in the past). I brewed it for four minutes.

In the nostrils it has a touch of pine-scented disinfectant and a touch of pizza base. In the mouth there’s an element like the smell of conifer sawdust, another of butter, a tiny ‘bite’ – somewhere between white pepper and root ginger and just the tiniest hint of mixed dried fruit.

This is pretty good as it is but I’m wondering would be better made rather stronger – I shall find out in due course.

Boiling 4 min, 0 sec

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