Lapsang Souchong Black Tea


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Smokey and smooth black tea that is unlike any traditional black tea. Lapsang Souchong is prepared by drying the leaves over fire made from local Chinese pines trees. It’s a member of the Bohea family of teas and is sometimes called “smoked tea.” Enzymatic Oxidation is the name of the process, the delay of leaves being put in a high temperature, causing the loss of enzymes in the tealeaves.

History of Lapsang Souchong:

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 Mountain. Eager to satisfy demand, the tea producers sped up the process by drying the leaves over fires made from local pines. According to legend, Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning “Black tea produced in Fujian”), people started to move the tea bush to different places, such as Keemun, India and Ceylon.

“There are quite a few benefits to lapsang souchong tea, including its ability to protect cardiovascular health, boost the immune system, fight cancer, and lower inflammation levels in the body. Much of this is done by the antioxidants in the tea, which include catechinspolyphenolic compounds, and other volatile acids that have such an impressive effect on the body. [2] The caffeine present in this tea can also act as a metabolism booster that will enable you to lose weight more easily. [3] While caffeine is known to exacerbate nervous system conditions, this tea is actually well known to soothe the nerves and lessen anxiety.”

Staughton, John. “Lapsang Souchong Tea: Benefits & How to Make.” Organic Facts: Unbiased Information on Health. Updated Dec 22, 2017.

Preparation Steps

Brewing your tea doesn’t have to be hard; follow these steps for the perfect cup of tea.

1 tsp per 8 oz
8 oz
3-5 minutes

Related Resource:

Energy, cardiovascular, weight loss, digestive health

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