Lapsang Souchong

Tea type
Black Tea
Ingredients
Not available
Flavors
Ash, Pine, Smoked, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Miss Sweet
Average preparation
195 °F / 90 °C 3 min, 0 sec

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2 Tasting Notes View all

  • “I really want to like this tea but I'm afraid it ain't gonna happen. The smell is incredible - rich and campfire smokey, but its not something I can stomach drinking at all. I tried this plain and...” Read full tasting note
    1
    amber 221 tasting notes
  • “Interesting.... At first. Notes I detect are pine, smokey ness, wood, campfire, ash. Exotic and unique, I'd wanted something unusual and I got it in this tea. I just can't think of any occasion I'd...” Read full tasting note
    10
    CherryJam 58 tasting notes

From t Leaf T

Produced for centuries, the uniqueness of this famous Fujian black tea is the deep and lasting smokey aroma. A pine smoked tea that has absorbed the scent during the drying process, resulting in a rich and distinctive smooth malty finish.

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2 Tasting Notes

1
221 tasting notes

I really want to like this tea but I’m afraid it ain’t gonna happen. The smell is incredible – rich and campfire smokey, but its not something I can stomach drinking at all. I tried this plain and hated it, then took a coworkers suggestion to try it with milk and still hated it. The milk seems to mute the tea and enhance the smoked flavour which didn’t help me at all, but may help you if you enjoy Lapsang but find it too intense. I much prefer a Russian Caravan or Yunnan Golden Tips for a smokey black tea that isn’t overwhelming.

Preparation
195 °F / 90 °C 3 min, 0 sec
Cofftea

The only way I can stand it is to make a tea mixed drink by adding a lil whiskey to it.

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10
58 tasting notes

Interesting…. At first. Notes I detect are pine, smokey ness, wood, campfire, ash. Exotic and unique, I’d wanted something unusual and I got it in this tea. I just can’t think of any occasion I’d drink this for, other than maybe with eating smoked salmon or other smoked fish. I think it would complement it. What I didn’t know is that I went straight for the smokiest tea, maybe should’ve gone for Russian Caravan first as a more gentle introduction. Life and tea are an adventure so I’m glad I tried this anyway. I had a second cup (re-steeped) with honey, and finished it. Maybe it’s an acquired taste.

Edited to add:
Unfortunately I spent the next 3 hours feeling nauseous from the lingering “ash/smokey-ness” on my palate. So out it goes.

Flavors: Ash, Pine, Smoked, Wood

Kittenna

I find lapsangs can be rather harsh on their own – I prefer them sweetened with maple syrup, and with some milk (cream, whatever) added. Otherwise yes, waaayyyyy too smoky IMO!

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