Lapsang Souchong

Lapsang Souchong — A Smoked Tea with Character

Some teas appeal to everyone. Lapsang Souchong is a tea for those who seek something fundamentally different. It is impossible to mistake for anything else: a rich, smoky aroma, resinous depth, a full-bodied flavour and a long, lingering aftertaste. Some fall in love at the very first cup, others discover it gradually — but no one remains indifferent.

Where the Smoke Comes From

Lapsang Souchong originates from Fujian province in south-eastern China, in the Tongmu area. It was here, in the seventeenth century, that this unique method of processing tea leaves first emerged. According to legend, soldiers occupied a tea factory during a military campaign, and the tea masters were unable to dry the leaves by conventional means. To speed up the process, they suspended the leaves over a fire of pine logs — and an entirely new tea was born.

The technique has survived to this day. The leaves of red tea, known as black tea in Western classification, are dried and smoked over burning pine logs or spruce branches. It is the pine that produces the distinctive resinous smoke which makes smoked Lapsang Souchong so immediately recognisable. The duration of smoking, the type of wood and the temperature all influence the intensity of the smokiness and the depth of the aroma.

Flavour and Aroma

Lapsang Souchong tea is, above all, an experience. The dry leaf carries a rich, resinous aroma with notes of campfire and pine needles. As it brews, these open up fully: the smokiness softens, and undertones of dried fruit, dark wood and occasional gentle sweetness begin to emerge.

The infusion itself is dense and enveloping, with a pronounced astringency and a long, smoky aftertaste. The colour ranges from amber to a deep, rich red. The strength of the brew can be adjusted by varying the steeping time: shorter produces something softer and more delicate, longer yields greater depth and intensity.

Lapsang Souchong pairs beautifully with milk — the smokiness mellows and something reminiscent of a childhood campfire tea emerges. It also makes an excellent companion to dark chocolate, strongly characterful cheeses and meat dishes.

Varieties and Grades

Not all Lapsang Souchong is the same. The intensity of the smoking varies considerably from one producer to another.

Classic Lapsang Souchong — pronounced smokiness, a dense aroma and a full-bodied infusion. For connoisseurs and those already familiar with this tea.

Light Lapsang — more delicate smoking, a gentle smoke against a backdrop of fruity and woody notes. An excellent entry point for those trying it for the first time.

Zheng Shan Xiao Zhong — the original Chinese name for Lapsang Souchong. High-quality versions from the Tongmu area are distinguished by a noble smokiness without harshness and a pronounced fruity aftertaste.

How to Brew

Lapsang Souchong is brewed much like a standard red tea, with a few important nuances.

• Water: 90–95°C — not a full boil
• Amount: 3–4 g per 200 ml
• Time: 2–3 minutes for the first infusion
• Vessel: a porcelain teapot or gaiwan — they do not absorb the aroma

The tea holds up to 2–3 infusions. The first is the smokiest and most intense. The second is softer, with more pronounced fruity notes coming through. Do not be afraid to experiment with steeping time — this is precisely how you will find your own ideal balance between smokiness and astringency.

Where to Buy Lapsang Souchong in Ukraine

At the Miy Chay online store, you can buy Lapsang Souchong across a range of grades and smoking intensities — from delicate to deeply rich. The price of Lapsang Souchong tea in our catalogue is highly competitive: we work directly with suppliers and monitor the quality of every batch. You can order Lapsang Souchong tea online with delivery to Kyiv, Kharkiv, Odesa, Dnipro, Lviv, Zaporizhzhia and other cities across Ukraine. Current pricing and delivery terms are available on each product page.