Lapsang Souchong – time for smoked tea with the scent of smoke

Black Chinese Lapsang Souchong is said to be a tea for the brave. You either love her or you hate her. Its specific, strongly smoked and woody taste and smoky and resinous aroma remain in the mouth and in the memory for a long time. Although for many people it is more suitable for tasting than for everyday consumption, it is a classic Chinese tea and is worth trying at least once.

If you like the smell of forest, bonfire, barbecue, prunes and smoked leaves, you will certainly appreciate the character of Lapsang tea. However, do not under any circumstances try to drink it on cheese sandwiches or cream cheese – it will definitely drown out their taste. Try it without any additives, but with an open mind and tolerance for “otherness”.

Lapsang tea – what is worth knowing?

Smoked teas such as Lapsang Souchong are not very well known in Canada. To better understand what is behind their unusual taste, it is worth getting to know them a little better.

Black Lapsang – origin and history

Lapsang Souchong is a tea from the mountainous area of Wuyi in southeastern China. Its origins date back to the Qing dynasty, which ruled the country since the 17th century.

According to local beliefs, its production was initiated by the so-called the Manchu invasion, when farmers fleeing from the army had to quickly dry freshly picked tea leaves. They decided to smoke them over a fire and then bury them in bags. After returning, the processed dried tea was sent by ship to customers from the Netherlands, where the original taste and smell of the infusion was highly appreciated.

Nowadays, smoked Lapsang tea, which is easy and quick to make, is produced mainly for export, and the Chinese themselves do not appreciate its taste.

What does the name Lapsang Souchong mean? In the Fuzhou dialect, “La” means pine and “Sang” means tree.

The second part of the name of this tea – “Souchong” – refers to the type of leaves selected for its production. In this case it is the fourth and fifth leaf from the top, both wide and relatively large. They are completely oxidized.

Lapsang Souchong tea – production method

Nowadays, Lapsang Souchong tea is made from a cultivated variety of the tea plant called Bohea. Compared to other varieties, its leaves are larger and rougher, making it easier to absorb the smell of smoke.

It is also worth noting that the production of Lapsang uses leaves growing in the lower parts of the bush and with a lower content of tea oils. Thanks to this, the smoked aroma definitely stands out over the natural one.

Lapsang Souchong tea is a black tea and its production process, with the exception of the smoking stage, is very similar. The collected leaves are dried on mats, then rolled and tossed. This is to partially break them down, which accelerates oxidation.

In the case of Lapsang tea, the natural oxidation of the leaves takes about 5-6 hours and is stopped by rapid heating at a high temperature. After subsequent tossing and rolling, leaves intended for the production of this type of tea using the traditional method undergo a long-hour smoke drying process. In the case of cheaper and unbranded versions of Lapsang Souchong tea, smoke flavor is added artificially.

Not all Lapsang tea is produced the same way. Depending on the production method, there are two main types: Chinese and Taiwanese.

Chinese Lapsang Souchong – considered to be of better quality, less sweet and slightly less smoky – is grown in the town of Tong Mu. Its harvest is short and the bushes themselves are quite sparse, which further increases the price of the dried herb.

Taiwanese Tarry Souchong is much smokier and has a stronger flavor. During its production, the leaves are dried using wood tar.

Lapsang Souchong tea – how to brew

Will the exotic and smoky Lapsang, in which Winston Churchill even perceived the taste of whiskey and cigar, cause you problems with brewing? It turns out not at all.

• supports digestion.

• protects the body against ulcers,

• has a rejuvenating effect on the skin,

• helps maintain appropriate weight,

• reduces inflammation,

• helps with concentration.
  

Compared to other traditional Chinese teas, black Lapsang Souchong is not the most expensive. You will pay around CAD 6-10 for 50 grams of dried herb. At such a price, it is definitely worth experimenting with its taste and seeing for yourself what Churchill saw in it. Who knows, maybe you will also like this “truly manly” tea?