Description

Tarry Lapsang Souchong

Botanical Name: Camellia sinensis
Origin: Taiwan

Tarry Lapsang Souchong is a black tea made from Camellia sinensis leaves that have been smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed, or as a hot smoke of previously processed (withered and oxidized) leaves. Camellia sinensis is the same herb that is used to produce White Tea, Green Tea, Oolong, Puerh, and Black Tea varieties.

The flavour and aroma of lapsang souchong is described as containing notes of wood smoke, pine resin, smoked paprika, and dried longan. It may be mixed with milk but is not bitter and usually not sweetened with sugar.

The tradition of this tea originates from the Wuyi Mountains region of Fujian, China. Its other names are Zheng Shan Xiao Zhong, smoky souchong, tarry lapsang souchong, and lapsang souchong crocodile. 'Tarry' Lapsang Souchong refers to the leaves grown in Taiwan. In addition to being consumed as a tea, lapsang souchong is also used in stock for soups, stews and sauces, or otherwise as a spice or seasoning.

Black Tea Brewing

Instructions: Can be brewed like a loose leaf tea. Boil water (use at around 95°C) and add 1 teaspoon tea per cup of water. Pour boiled water over the tea and allow to steep for at least 2-3 minutes before straining and serving. Honey or vegan sweeteners can be used to sweeten and enhance the flavour, and milk or milk alternatives are a favourite addition.

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