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Lapsang Souchong (black tea)

Rating:
9 Review(s)

Lapsang Souchong Organic Tea

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  • 4.3 oz Tin Out of stock
  • 0.5 oz Sample $3.95
  • 2.0 oz Pouch $10.95
  • Two x 2 oz Pouch $19.71
  • 8.0 oz Pouch $24.95
  • 1.0 lb Pouch $43.95
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Richly evocative and aromatic, this Fujian, China, black tea is at once smoky, fruity, and rich.

This tea ROCKS!

Pine smoked leaves in the centuries-old tradition yield a distinctive cup that reveals more fruit notes upon subsequent steeping.

This may be the smoothest, most evocative black tea you have ever tasted. Foodies try this tea in recipes. You will be amazed.

USDA Organic

2.0 oz Pouch $10.95 - 30 servings 37¢ per cup | 4.3 oz Tin $23.95 - 65 servings 37¢ per cup

Customer Reviews

  1. February 1, 2014 Review by Deborah
    Quality

    Nice if you like the taste of smoke. When I brew a cup of this tea, the whole room starts to smell like a campfire fed with pine needles. Since the tea was smoked, it's not surprising that the tea tasted like smoke to me. I could maybe taste a little fruity tea underneath the smoke, but it was mainly smoke. If that's what you're looking for, this tea certainly does give it. I'm generally not interested in that much smoke, but trying it was a unique experience.

  2. October 1, 2013 Review by Chuck
    Quality

    Hard to find really good lapsang souchong. Tastes like a forest fire with fruit. Bravo!

  3. October 24, 2009 Review by Heather
    Quality

    If you are a fan of the unique smoky character of Lapsang Souchong (and I am), this is the best one I have ever tried.

  4. December 15, 2008 Review by Gloria
    Quality

    You can smell the smoke from a mile away. The real deal.

  5. November 21, 2008 Review by Grace
    Quality

    Beware! Smoky as all get up. Just how I like it.

  6. October 5, 2008 Review by Edith
    Quality

    You have turned my world upside down I have never liked black tea, this one is mighty fine. Thanks.

  7. March 31, 2008 Review by Leo T.
    Quality

    Very good lapsang soochong.

  8. October 10, 2007 Review by Tara
    Quality

    Totally awesome...tastes like I'm in China.

  9. September 17, 2007 Review by Dale J
    Quality

    A high quality Lapsang tea that is pine wood smoked. Very intense infusion.


Hint: A shorter steep yields a superb straight tea needing no milk or sugar.

Water: 208°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 3-4 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time.
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Black tea has a class of polyphenols that protect your bones and teeth (help the body from pulling calcium) and is good for your heart. Black tea contains antioxidants and about 1/3 the amount of caffeine as found in a cup of coffee.
Lapsang souchong is a black tea which originates from the Wuyi Mountains of the Fujian Province. In Fukienese, Lapsong souchong means “smoky sub-variety”. It is sometimes described as “yan cha” or “smoked tea” because of the smoky flavor of the tea. This flavor is very distinct from other teas due to the traditional method of smoke-drying the leaves over pinewood fires.

The legend behind Lapsang souchong says that the tea was actually discovered by accident. During the Dao Guang era of the Qing Dynasty in China, an army unit passed through the village Xingcu and camped out at a tea factory, which was filled with unprocessed fresh tea leaves. Only after the soldiers left could the factory workers come back in and work. They realized that there was not enough time for the leaves to dry the usual way in order to get to the market on time. So the tea producers decided to speed up the drying process by having the workers dry the tea leaves over fires made by local pines. Not only did the tea reach the market on time, but a new product was born.

To make Lapsang souchong, the leaves are first withered over fires of pine or cypress wood. After panfiring and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a fragrance. Afterwards, the leaves are fired again and rolled into strips. Finally, they are placed in bamboo baskets and hung over smoking pine fires to dry and absorb the smoke flavor.

Customer Experience

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