Lapsang Souchong

A Black Tea from


72 / 100

Calculated from 13 Ratings
Tea type
Black Tea
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Typical Preparation
Set water temperature to 205 °F / 96 °C
Steep for 4 min, 0 sec
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27 Tasting Notes View all

“An ode to the last leaves in the tin. Farewell to thee, O campfire tea, Thy aroma It shall be missed. The mornings of bliss and Sweet comfy Did never go amiss.” Read full tasting note
“Another lapsang for the new autumn season. I received this tea in a trade with Spencer a few months ago and have been holding onto it for chilly weather. There’s just something about smoky black...” Read full tasting note
“A mild fall campfire in a cup. This is my first lapsang souchong and as such I may be unduly impressed by something that isn’t quite as remarkable as I feel it is. However, smelling this as soon...” Read full tasting note
“So anyway, I was in the vicinity of Peet’s on Saturday and, since I’ve been diligently drinking all my tea, stepped in to get some more (I am pretty sure I have gone beyond “refilling my cupboard”...” Read full tasting note


Smooth and clean with a powerful smoky scent. Traditionally dried with smoke from burning pine root.

Many China teas have a subtle toasty note, but Lapsang Souchong has a dominating smoky flavor. Legend has it that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through a village camped out in its tea factory, which was filled with fresh leaves awaiting processing. When the soldiers left and the workers were able to return, there was not enough time to dry the tea the customary way. So they lit open fires of pine wood to hasten the drying. Upon taking the tea to market, to their surprise the new tea created a sensation. Today, Lapsang Souchong is first withered over pine root fires, then panfried, rolled and oxidized. The leaves are then placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke. The result is a powerfully smoky aroma coupled with a sweet and mild taste.

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