Lapsang Souchong

Tea type
Black Tea
Black Tea Leaves
Smoke, Campfire, Pine, Sweet, Wood
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Bulk, Loose Leaf
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Edit tea info Last updated by Erik Dabel
Average preparation
200 °F / 93 °C 2 min, 15 sec 36 oz / 1064 ml

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19 Tasting Notes View all

  • “Blend review: This Lapsang Souchong and Red Blossom’s Organic Celadon Pearl. OK folks, I’ve done it. I’ve found the ultimate tea blend. 2.5-3(ish) tablespoons of Red Blossom’s Organic...” Read full tasting note
    erik-dabel 220 tasting notes

From Red Blossom Tea Company

Lapsangsouchong originated during the tumult of the Taiping Rebellion, a civil war that waged through southern China from 1850 to 1864. While in the Wuyi Mountains, Taiping soldiers used bags of maocha, or unfinished tea, as resting cushions. Their weight crushed and damaged the leaves, encouraging the oxidation that transformed the leaves into a black tea. In an effort to stop the oxidation, the leaves were pan roasted and smoked with pine needles – imparting the unique smokiness for which this tea is known.

“Lapsang” is a reference to the Wuyi Mountains in Fujian. “Souchong” means “small leaf variety”, a cultivar related to Wuyi Yancha oolongs.

Rich and robust, with a distinct smoky aroma, and mild sweetness in a rich red liquor.

About Red Blossom Tea Company View company

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19 Tasting Notes

220 tasting notes

Blend review: This Lapsang Souchong and Red Blossom’s Organic Celadon Pearl.

OK folks, I’ve done it. I’ve found the ultimate tea blend.

2.5-3(ish) tablespoons of Red Blossom’s Organic Celadon Pearl Green Tea, and <1 teaspoon (no more than that!) of Red Blossom’s Lapsang Souchong Black Tea. I wanted to add a bit of interesting to the Celadon, and this Lapsang, in all it’s uber campfire smoke deepness, is the perfect candidate.

Tip: When blending multiple types of tea, keep the steeping time in line with whatever the lower count is. For example, blending a green tea (45 seconds recommended) and a black tea (1-2 minutes recommended), go with the lower time of 45 seconds. You will still get plenty of the stronger tea in there without ruining the lighter tea and making a mess of it.

This Celadon Pearl is a great green tea to use as a base with its wonderful grassy, earthy taste and feel, with a clean, crisp, dry finish. It really is deep and complex, at times I get an ocean breeze aroma. Add just a touch of the Lapsang Souchong. No really, just a touch. I used less than 1 teaspoon. The is an incredible strong and potent tea, any more than that and the campfire smoke will take over everything.

Just a touch, and you have a great blend. The color is a nice dark, clear yellow, almost orange. Every aroma, taste, and feel of the Celadon Pearl is allowed to shine through, and the Lapsang adds a wonderful bit of dark punch, just a hint of that campfire smoke it’s known for. This blend screams fall, and with that upon us, it’s time!

I’m still new to blends, and I have a lot to learn, but this will be one I will come back to from time to time.


195 °F / 90 °C 0 min, 45 sec 1 tsp 32 OZ / 946 ML

Interesting, I never would have thought to mix a Lapsang and a green tea. What else have you mixed LS with?

Erik Dabel

It’s good, just a bit on the bitter side. Only use a little bit of Lapsang, it’s so strong you don’t want it to take over.

I’ve also tried this Lapsang with Red Blossom’s Organic Shou Mei white. Also great.

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