The History of Lapsang Souchong – The Smoked Aristocrat Among Tea Leaves

If you love tea and are looking for flavors that tell a story, you must have encountered the mystical Lapsang Souchong. This tea is not just a beverage – it's an experience. Its strong smoky aroma leaves no one indifferent: either you love it... or you haven't truly tasted it yet.

But where does this peculiar, smoky taste come from? And why is Lapsang Souchong an true icon in the world of Chinese teas today?

Origin – in the heart of Wuyi Mountain

The history of Lapsang Souchong begins in Wuyi Mountain, located in Fujian Province, Southern China. This is an area known for producing high-quality oolong and black teas since the Ming Dynasty (1368–1644).

The name "Lapsang Souchong" derives from:

• Lapsang (正山 / Zhèngshān) – "True Mountain" – meaning the tea comes from the authentic Wuyi region.

• Souchong (小種 / Xiǎozhǒng) – means "small variety" – refers to the lower leaves of the tea plant used in its production.

Legend has it that during a military conflict in the region, tea producers were forced to flee the village before the tea had dried. To save the harvest, local villagers quickly dried it over a pine wood fire to prepare it before the troops arrived.

The result was surprising: the tea acquired a deep, smoky flavor, reminiscent of smoked meat, leather, and hearth. Nevertheless, the new taste was popular with Dutch and British traders and soon became a hit on the European market in the 17th and 18th centuries.

The production of Lapsang Souchong involves several key steps:

1. Oxidation – The leaves are allowed to fully oxidize, turning them into black tea.

2. Drying and smoking – The tea is then dried over an open fire of pine (or cedar) wood, which gives it its characteristic smoky aroma.

3. Fermentation and resting – The tea is left to "rest" to balance the flavors and reduce excessive smokiness.

The taste of Lapsang Souchong is intense, full-bodied, smoky, with notes of resin, leather, pine bark, smoked wood, and sometimes even a slightly sweet base. It differs from most black teas by lacking delicacy, instead hitting with character.

It is often described as:

• "Sherlock Holmes' tea" (as it is believed to have been Arthur Conan Doyle's favorite tea)

• Or as "a tea for people who love a campfire in a cup."

Today, Lapsang Souchong is used not only for drinking but also in cooking – in marinades, cocktails, and even desserts. Many mixologists use it in bars to add a smoky note to whiskey or cocktails.

How to drink it?

• Temperature: 95–100°C

• Brewing time: 3–5 minutes

• Additions: Usually drunk plain, but some add milk or honey.

Lapsang Souchong is no ordinary tea. It is a story of adaptation, tradition, and discovery. For people who are not afraid of unexpected flavors and are looking for something… with a soul.

It may not become your favorite from the first sip, but it will certainly stay in your mind. And perhaps – in your heart.