lapsang souchong

based on 2127 reviews

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23g sample

makes 10 cups

€3⁰⁰

85g

24c per cup

€9⁰⁰

454g

18c per cup

€36⁰⁰

PACKAGING GUIDE

A famous tea for the smoky aroma and flavour, Lapsang Souchong is a classic black tea from the Fujian province of China. With flavours of sweet pine and a light finish, Lapsang Souchong is created when prepared tea leaves are dried again over a smoking pine fire. This bonfire experience in a cup is truly unique and a favourite blend for any tea connoisseur. Also known as Russian Caravan, this smoky black tea will certainly have you coming back for more.

This tea contains a high level of caffeine | Steep at 100°C for 3-5 minutes.

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Customer Reviews (2127)

Charlee Friedman

“ I blend it often with caramel, vanilla, or plain rooibos for a sweat smoky treat. Personally, I'm not a big fan of it on its own as it's a little overwhelmingly smoky, but I LOVE it as part of a blend. ” (2 mins @ 82°C)

21 May 24

Kamen Stefanov

“ I go through several pounds of this every year. It's my morning tea. The smokey smell is an acquired taste but for me, a whiff of the tin brings me back to our family chalet and the smell of wood fire being the only thing between me and the cold. The Lapsang is also one of the few teas that you can keep steeping and the taste doesn't get too bitter. ”

06 Jun 24

Twyla Moonbeam

“ A little smokey in a blend is fine with me, from time to time..for roasty toasty comfort & cozy! I enjoy this tea as a small percentage--in the background, blended & swirling with other teas ...(and some creme, stirred in, to even it out)... 🌬🍵🌫... to make for a Smokey Dessert type of cuppa! ”

30 Oct 24

VIEW MORE REVIEWS

fresh from origin

There are many grades of Lapsang Souchong. The smoking takes place while the fresh leaves are withering, and again while they're being rolled and oxidised. To do this, elaborate smoke houses, several stories high, are used. At the bottom level is the pine fire, which must be carefully controlled so its fresh, sweet fragrance isn't lost. The tea is spread out on each level of the house, and holes are cut in the floor to allow different amounts of smoke through. The tea master monitors the smoking diligently, being mindful of how the fire is behaving and how to filter the rising smoke through the levels of tea.

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