Lapsang Souchong
A brief history of the world's first black tea
Lapsang souchong is a black tea consisting of Camellia Sinensis leaves that may be smoke-dried over a pinewood fire. The tea originates from the Wuyi Mountains region of Fujian in China and is considered a Wuyi tea (or bohea). It is also produced in Taiwan.
Puportedly, lapsang souchong was first created in 1646, as civilians in the Wuyi Mountain areas fled from Qing soldiers who were advancing through the area on their Manchu unification campaign against the Southern Ming. Before they fled, to avoid spoilage of newly plucked leaves, batches were quickly dried over fire and buried in sacks. Afterwards, despite the odour, the tea leaves were shipped and sold to Dutch traders.
Like other black teas, lapsang souchong is typically brewed with water
at boiling or a little less than boiling, 95 °C (203 °F). It can be
infused once, for 3 to 5 minutes, with 2 to 3 grams of
loose-leaf tea per 150 millilitres of water used.
The aroma of the dry leaves is described as having intense
empyreumatic notes reminiscent of bacon while the liquor is known for
its lingering smoky flavour. Other flavours associated with lapsang
souchong include wood smoke, pine resin, smoked paprika, dried longan,
and peated whisky. It lacks the bitterness that can come with other
black tea so lapsang souchong is not sweetened with sugar or honey and
can be brewed strongly. It is a full-bodied tea that can be prepared
with or without milk.
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