Lapsang Souchong tea

Lapsang Souchong tea: smoky Formosa and China.

Lapsang Souchong tea, from Fujian Province, are famous for having been smoked over pinewood fires to create an unmistakably smoky, if not tarry teas much loved by many tea drinkers. Their distinctive taste and aroma make them a favourite for tea blenders to add to their blends. It is a key constituent of our Good Afternoon blend. The teas were first created in 1646 when the Qing army invaded the Wuyi Shan. The populace rapidly dried their tea over what was at hand; freshly cut pinewood, before fleeing. Lapsang Souchong teas from Fujian Province were initially imported by the Dutch and became popular in England during the nineteenth century. They are ideal with savoury food such as meat, game, fish, cheese and at breakfast. The leaves are withered and then, after rolling, dried over pinewood fires to give them their unique smoky character which can be quite tarry for the most smoked teas. Lapsang Souchongs use larger leaves than is typical for tea production. Taiwan also produces coarser, smokier Lapsang Souchong teas, of which we offer an example. The Fujian ones are softer and milder. We also have an Assam Smoked Oolong which has a unique, complex, malty and smoky character.

TEA INSIGHT: Lapsang Souchong Teas. From: Fujian Province, China. Unique aspect: Smoked over pinewood fires. Styles: Fujian; milder and softer. Formosa; smokier. Leaf: Made with larger, mature leaf. Character: Smoky to tarry. In the cup: deeply aromatic, well-rounded tea. Used in: our Good Afternoon! Blend. First created: 1646.

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