Black tea is the most widely consumed tea in the world and lapsang souchong is one of its unique and popular varieties. This tea is famous for its smoky aroma and flavor that comes from its unique processing method.
In this article, we will explore the history, production process, and taste of lapsang souchong black tea.
Table of Contents
History of Lapsang Souchong
According to legend, lapsang souchong was first produced during the Ming Dynasty in the 17th century when war disrupted tea production in the region. The tea makers had to find a quick and efficient way to dry the tea leaves and they discovered that smoking the tea leaves over pine wood fires accelerated the drying process. The tea was then transported to Europe where it became a popular tea, particularly in England.
The production of lapsang souchong tea starts with the plucking of young tea leaves, which are then withered over pine wood fires. The smoke from the fires permeates the leaves, giving them their unique smoky flavor. The leaves are then rolled, oxidized, and dried.
The final step involves smoking the tea leaves again to enhance the smoky flavor.
Taste and Aroma
Lapsang souchong is known for its smoky, robust, and slightly sweet flavor. The tea has a strong aroma and a full-bodied taste that can be enjoyed on its own or with a light snack. It is also used in cooking and baking, adding a smoky flavor to dishes. Some people describe the taste as reminiscent of campfire smoke or whiskey, making it a popular tea for those who enjoy a strong and flavorful cup of tea.
The featured image at the beginning of this post is from Ash Crow of WikiMedia.