Lapsangsouchong originated during the tumult of the Taiping Rebellion, a civil war that waged through southern China from 1850 to 1864. While in the Wuyi Mountains, Taiping soldiers used bags of maocha, or unfinished tea, as resting cushions. Their weight crushed and damaged the leaves, encouraging the oxidation that transformed the leaves into a black tea. In an effort to stop the oxidation, the leaves were pan roasted and smoked with pine needles - imparting the unique smokiness for which this tea is known.
"Lapsang" is a reference to the Wuyi Mountains in Fujian. "Souchong" means "small leaf variety", a cultivar related to Wuyi Yancha oolongs.
Rich and robust, with a distinct smoky aroma, and mild sweetness in a rich red liquor.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 2 min
Gaiwan / Teapot (6 oz.)
Water Temp 2 min ° F
Steep Time
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 3 min
Our preference is to brew the Lapsangsouchong a little lighter and sweeter. We do realize, however, that most fans of this tea prefer it brewed thick, rich and robust. So we've given you those brewing instructions to the right.
To brew the tea lighter in a gaiwan or small teapot, we suggest using 3 grams of tea leaves at 200 degrees, steeped for only 1 minute.
