What Is Lapsang Souchong? The Smoky Black Tea

Where it comes from

Lapsang Souchong (zhengshan xiaozhong) originated in the Wuyi Mountains of Fujian province and is often cited as one of the earliest black teas ever produced, with roots going back centuries.

The traditional story is that tea makers, rushed by circumstance, dried their leaves quickly over pinewood fires — and the smoky result became popular in its own right rather than being seen as a defect.

How the smoking works

After withering, rolling, and oxidizing like a standard black tea, the leaves are dried in bamboo baskets over smoldering pine logs. The smoke penetrates the leaf during this final drying stage, leaving a distinct pine-resin, campfire character.

Smoked vs unsmoked styles

Traditional 'zhengshan' Lapsang Souchong from its original region tends to be more balanced, with the smoke supporting a naturally sweet, fruity black tea underneath. Mass-market versions made elsewhere sometimes rely on heavier smoking to compensate for a plainer base tea.

• Traditional pine-smoked: balanced smoke over a sweet, fruity base
• Heavily smoked commercial versions: intense, almost bacon-like aroma
• Unsmoked (wild or 'bulan xiang') versions: soft, honeyed, no smoke at all

Brewing and pairing

Brew at 203 to 212°F (95 to 100°C) for 3 to 4 minutes, similar to any black tea. Because the smoke flavor is strong, it pairs well with hearty foods and is often used in cooking, including smoky marinades and even cocktails.