Lapsang Souchong Chinese Black Tea

Lapsang Souchong is a smoked black tea that is made using an ancient Chinese recipe involving pinewood smoke. Interestingly enough, it was created by complete accident during the Qing Dynasty when the movement of the military delayed the yearly tea processing in the Wuyi Mountains. In order for the workers to meet demand, producers had to speed up the drying process, and they did this by smoking the tea leaves over pine fires. The robust, dark brown leaves emit a strong, smoky aroma that is mirrored in the tea’s flavour. The British Empire later popularised this tea around the globe. And no wonder they did, seeing as it pairs very well with cucumber sandwiches, offering a unique experience for those who acquire a taste for it.

To prepare, use a traditional porcelain or glass teapot. Make sure to preheat the teapot with hot water. Then measure out 4 – 5g of tea, adding it to the teapot. Now pour boiling water over the leaves and let them steep for about 4 minutes. Feel free to adjust the steeping time to your taste, preferrably somewhere between 3 to 5 minutes. Once you have finished brewing, try the tea without sugar and milk to appreciate its naturally rich flavour, though if you prefer, you can always add them in.