Flavory ・ Lapsang Souchong
Lapsang Souchong
Features a smoky flavor with a pine aroma and an oriental scent.
- Leaf
- Fujian Province, China
- Liquor color
- Deep Orange
- How to enjoy
- Best enjoyed as iced tea or milk tea
About Lapsang Souchong
Zheng Shan Xiao Zhong, believed to be the root of black tea, originated in Wuyi Mountain, China. The type smoked with pine wood has an intense smoky aroma likened to medicinal tonic and whiskey (there are also versions that are not smoked). While it can be polarizing, once you get hooked, the flavor is addictive. It pairs well with culinary dishes and makes a robust milk tea.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a milk tea
- Full-bodied teas pair well with milk. Use slightly more leaves and steep a bit longer (3–4 minutes) for a strong brew, then add room-temperature milk afterwards. Not overheating the milk lets the tea's aroma shine.
- As iced tea
- Brew strong with double the leaves, then pour all at once over a glass full of ice to chill it rapidly (the on-the-rocks method). Quick chilling prevents 'cream down' (the cloudiness that forms when tea cools) for a clear result.
A general guide to brewing black tea. Adjust to the tea and your taste.