Lapsang Souchong tea, Chinese mountain smoked tea.

It is one of the oldest black teas in China. It is made using the fourth and fifth leaves of the tree (starting from the bud). It is dried with smoke from thorns and pine wood.

Lapsang Souchong, A history of more than 400 years.

Its origin comes from the need to dry the tea in a fast way. This method is safe and inexpensive for its tea valuation. Indirectly, an exquisite smoked tea was obtained, which is nevertheless more appreciated in Europe than in China.

How to prepare Lapsang Souchong Tea.

Its preparation is simple and identical to the rest of the black teas (3 grams for 2-3 minutes at 95ºC). It lends itself very well to breakfast since it goes perfectly with natural and vegetable milk.

The properties of this smoked tea.

Its main properties are that it is diuretic and astringent. Although it may contain less theine and more fluorine than other teas in its category, it remains exciting like all black teas. It also awakens the taste buds.

The use of Lapsang Souchong Tea in cooking.

Since the 1930s, thanks to this smoked tea, we can add to our dishes a flavor that is impossible to reproduce in a domestic kitchen, the smoking. It adds depth to many meat, fish or vegetable dishes.

This tea has a delicate and slightly floral background, which makes it also suitable for use in very refined cuisines. Incorporate it into your dishes and your guests will ask you where you hide your smokehouse.

Without a doubt, you must try the Lapsang Souchong and we hope you will be like us conquered by its authentic taste.