What is a smoked tea, Lapsang Souchong
Written by Dian VAULTIER·
In Brief
- Lapsang Souchong holds a place apart among black teas due to its drying process over pinewood fires, inherited from the Wuyi mountains in Fujian.
- The story, widely documented in the Wuyi region, is that this rapid wood-fire drying process arose from a logistical constraint: pressed for time or by the passage of…
- HOLLIN sommelier expertise: what is a smoked tea, Lapsang Souchong explained by a purist Tea House, with no added flavorings, based in Sartrouville (Île-de-France) and shipping its finest teas worldwide.
Lapsang Souchong holds a place apart among black teas due to its drying process over pinewood fires, inherited from the Wuyi mountains in Fujian. This treatment gives the tea powerful notes of smoke, resin and sometimes dried fruit, making it instantly recognizable. Historically, this tea may even have been one of the very first black teas exported to Europe. Its assertive personality makes it a tea of character, enjoyed on its own or paired with robust dishes.
An origin born of necessity
The story, widely documented in the Wuyi region, is that this rapid wood-fire drying process arose from a logistical constraint: pressed for time or by the passage of troops, producers are said to have accelerated the drying of the leaves over fires of local pinewood, the Pinus massoniana species, inadvertently revealing this smoky profile that is now sought after.
Lapsang Souchong, whose name refers to the leaf variety used and the Xingcun region, was among the very first black teas exported to Europe in the seventeenth century, even before full oxidation became widespread for other Chinese black teas.
The smoking process
After the classic withering, rolling and oxidation of a black tea, the leaves are dried in bamboo baskets suspended over fires of fresh pinewood, whose incomplete combustion produces a dense smoke that permeates the leaf for a lasting effect. This step, specific to traditional Lapsang Souchong, clearly distinguishes it from classic black teas dried with hot air without smoking.
There are versions with varying degrees of smokiness, with some modern productions intended for the Chinese domestic market being considerably milder than the historically exported versions for Europe, which are intensely smoky.
Tasting and pairings
In the cup, Lapsang Souchong develops notes of campfire, pine resin and sometimes dried fruit or cocoa depending on the quality of the batch, with an amber liquor and moderate astringency. Its aromatic power makes it a tea particularly well suited to pairings with aged cheeses, smoked meats or spicy dishes capable of holding their own against its intensity.
It can also be surprising in cooking, as a substitute for smoked salt in certain marinades or sauces, as its aromatic intensity remains stable even after prolonged cooking.
The purist selection of HOLLIN
The HOLLIN house offers a traditional Lapsang Souchong, smoked over pinewood according to the historic Wuyi process, selected for its balance between smoky power and a complex aromatic foundation, without the use of artificial smoke flavoring sometimes found in industrial productions.
At the HOLLIN du Goût counter, 22 avenue de la République in Sartrouville, open Monday to Saturday from 10h to 20h, a tasting offers the opportunity to appreciate this tea of character before exploring your own culinary pairings.
Frequently Asked Questions (FAQ)
- Does Lapsang Souchong contain artificial smoke flavoring?
- No, in its traditional version, the smoky note comes exclusively from actual drying over pinewood fires. Some inexpensive industrial productions, however, use added liquid smoke flavoring, which should be distinguished from an authentic Lapsang Souchong.
- What should be paired with a smoked tea such as Lapsang Souchong?
- This tea pairs particularly well with aged pressed cheeses, smoked or grilled meats, as well as mildly spicy dishes. Its aromatic power calls for foods capable of holding their own against its intensity without being completely overwhelmed.
- Is Lapsang Souchong higher in caffeine than a classic black tea?
- Its caffeine content remains comparable to that of a black tea standard, with the sensory difference arising primarily from the smoking process rather than from a higher concentration of alkaloids. Its perceived strength is aromatic above all, not stimulating.