Lapsang Souchong – New harvest, all the beloved smoke
The latest harvest of Lapsang Souchong brings back everything we love about this bold and unmistakable tea: deep campfire smokiness, pinewood intensity, and a warming richness that lingers long after the last sip. After a pervious, milder, batch, this year’s leaves return to a darker, more traditional style, with full oxidation and generous time over pinewood smoke.
This intensely aromatic black tea hails from the mountainous Wuyi region of Fujian Province, China, where Lapsang Souchong is traditionally crafted using mature leaves dried over open fires. The result is a dark, resinous tea with notes of hardwood smoke, leather, and charred pine—striking, satisfying, and unforgettable. Whether you’re sipping it on a cold morning, pairing it with grilled or savory foods, or using it as a culinary ingredient in spice rubs, broths, or marinades, this year’s Lapsang delivers the robust flavor experience longtime fans expect.
Flavor Profile
Campfire smoke, pine resin, hardwood, leather, toasted spice
Ingredients
Smoked Chinese Black Tea.
Brewing Instructions
8 oz serving
- Scoop a heaping teaspoon of tea into infuser.
- Heat water to 200° F (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy.
Potful
Simply add to your infuser one heaping teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° F water and let it steep for 3 to 5 minutes. Remove the infuser and enjoy.
Brewing Iced Tea
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy. The brew will dilute down to proper strength as the ice melts.
