Fujian
Black Tea
Spring
Full Oxidation
Lapsang Souchong is a distinctive black tea from the Tongmuguan region of the Wuyi Mountains in Fujian Province, China. It is known for its unique smoky flavor, which is imparted during the drying process using pine wood, making it one of the most recognizable teas in the world.
Lapsang Souchong (正山小种), meaning "Correct Mountain Small Variety," is a distinctive black tea from the Tongmuguan region within the Wuyi Mountains of Fujian Province, China. It is the original black tea, from which all other black teas derive.
The tea is famous for its unique, robust smoky flavor and aroma, which is traditionally imparted during the final drying process when the leaves are hung over fires made from pine wood. This process creates a distinctive character that is instantly recognizable.
Authentic Lapsang Souchong is made from the "Bohea" variety of the tea plant (Camellia sinensis var. assamica) and is grown at high altitudes in the protected Tongmuguan nature reserve. The name "Lapsang" comes from the Chinese "Làp Shān" (拉普山), meaning "laps over the mountain," referring to the area where it's produced. "Souchong" refers to the fourth and fifth leaves of the tea plant, which are larger and coarser than the bud and first two leaves.
Intense pine smoke, dried fruit, subtle malt
Smoky, robust, malty, with a sweet finish
Long-lasting, smoky, with a pleasant sweet aftertaste
Lapsang Souchong is believed to be the world's first black tea, originating in the late Ming Dynasty (around 16th-17th century) in the Tongmuguan area of the Wuyi Mountains. The smoking process was initially developed as a method to dry the leaves quickly and prevent spoilage during transport.
According to legend, the process was discovered accidentally when troops passing through the area delayed the processing of green tea. To speed up the drying process, the leaves were dried over fires made from local pine wood, imparting the unique smoky flavor.
Lapsang Souchong became highly prized and was one of the first Chinese teas to be exported to Europe in the 17th century, particularly to Britain. It played a crucial role in the development of the global tea trade.
"In the smoky embrace of pine, the soul of the Wuyi Mountains finds its voice." — Ancient Tea Saying
Lapsang Souchong is created in Tongmuguan, Fujian.
Tea is exported to Europe, becoming popular in Britain.
Peak of popularity as a luxury import; inspires other black tea production.
Production continues, with efforts to maintain authenticity.
Protected geographical indication status and renewed global interest.
Leaves are hand-picked, typically including the bud and the next two to four leaves (souchong standard). Harvesting occurs in spring when the leaves are mature enough for the robust flavor.
Fresh leaves are spread out and allowed to wither, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in shaded areas.
The leaves are rolled to break down cell walls, releasing juices and initiating the oxidation process.
The rolled leaves are spread in a humid, controlled environment. Oxygen interacts with the leaf enzymes, turning the leaves dark and developing the characteristic black tea flavors and color. This step is crucial for black tea.
This is the defining step. The oxidized leaves are placed in bamboo baskets and hung over fires made from burning pine wood (often pine branches and chips). The smoke infuses the leaves, giving Lapsang Souchong its distinctive aroma and flavor. This process can take several hours. Modern "smoke-free" versions skip this step.
Traditional Pine Smoking Process
"The art of Lapsang Souchong lies in the ancient dance of fire and leaf." — Master Tea Maker
Use water at 95-100°C (203-212°F). Boiling water is suitable for this robust tea.
First infusion: 3-5 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Yixing clay can absorb the smoky essence over time. Glass allows observation.
Can be steeped several times, with flavors evolving.
The bold, smoky character is its defining feature.
Its robustness makes it suitable for afternoon consumption.
In TCM, black teas like Lapsang Souchong are generally considered to have a warm nature. They are believed to warm the stomach, aid digestion, and invigorate the body's Qi (vital energy). The smoky process might add a slight drying quality.
The tea is traditionally recommended for warming the body, especially in colder seasons, and for supporting digestive health. Its warming properties make it suitable for individuals with a cold constitution.
Like other black teas, Lapsang Souchong contains theaflavins and thearubigins, along with caffeine and L-theanine. The unique smoking process may introduce specific compounds related to the pine wood.
Research on black tea suggests potential benefits for cardiovascular health, digestive health, and antioxidant activity. The specific impact of the smoking process is an area of interest.
Contains theaflavins and thearubigins from oxidation.
Caffeine and L-theanine provide balanced alertness.
Potential benefits for cardiovascular function.
Traditionally consumed to support digestion.
Provides a gentle, sustained energy boost.
Contains fluoride and other minerals from the tea plant.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Theaflavins, Thearubigins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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