Lapsang souchong

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2009)

Lapsang souchong
拉普山小種

Type:	Black
Other names:	正山小种 (pinyin: zhèngshān xiǎozhǒng)
Origin:	Mount Wuyi, Fujian Province, China
Quick description:	Souchong smoked over pine fire, smoky taste.

Lapsang souchong (拉普山小種/正山小种, lit. Small variety from mountain Lap) is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea (熏茶). Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.

The name in Fukienese means "smoky variety" or more correctly "smoky sub-variety." Lapsang souchong is a member of the Wuyi Bohea family of teas. The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi hills. Eager to satisfy demand, the tea producers sped up the drying process by having their workers dry the tea leaves over fires made from local pines.

Lapsang souchong from the original source is increasingly expensive, as Wuyi is a small area and there is increasing interest in this variety of tea.

Flavour

A black tea, lapsang souchong has a rich colour.

Lapsang souchong's flavour is strong and smoky, similar to the smell of a campfire or of Latakia pipe tobacco. The flavour of the pine smoke is meant to complement the natural taste of the black tea, but should not overwhelm it.

Tea merchants marketing to westerners note that this variety of tea generally produces a strong reaction - with most online reviews extremely positive or strongly negative.

Tea connoisseurs often note that Formosan lapsang souchong typically has a stronger flavour and aroma, the most extreme being tarry souchong (smoked, as the name implies, over burning pine tar).

Culinary use

Lapsang souchong imparts a smoky flavour to oven roasted ribs even when the oven is kept at a temperature low enough to achieve a tender roast. Because of this quality, Chinese chefs smoke a variety of foodstuffs over smoldering black tea.