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Smokey Lapsang Souchong
Smoke and stillness
Black tea
Fully oxidized
China, Fujian, Wuyi Mountains
Single origin
95-100%
Oxidation
Product line Connaisseur
A distinctive Chinese black tea with an intensely smoky character. Smokey Lapsang Souchong reveals deep notes of wood smoke, resin, and dark leaf, supported by a warm, dry finish.
After full oxidation, the leaves are slowly dried over burning pine wood. This traditional smoking method gives the tea its signature aroma and a powerful, almost meditative intensity.
incl. VAT
The Scent of Fire
Smokey Lapsang Souchong originates in the Wuyi Mountains of Fujian — a rugged landscape of rock, pine forest, and mist. Here, tea encountered fire early on, not as a flavor concept, but out of necessity.
According to tradition, tea makers had to dry their freshly harvested leaves quickly as armies moved through the region. Pinewood fires were used, and what began as improvisation left a permanent mark. Smoke settled into the leaf, intertwined with oxidation, and gave rise to a bold new character.
Smokey Lapsang Souchong is not a subtle tea. It is dark, dry, and contemplative, with notes of wood smoke, resin, and shadow. In the cup, it feels like calm after flame — a tea that doesn’t ask for attention, but claims it.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
95°C
Amount
3 gram
Water
250 ml
Time
2 minutes
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1
Preheat your teapot with hot water.
-
2
Add 3 grams of tea leaves to the pot.
-
3
Pour water at 95°C over the leaves. (Let boiling water cool first)
-
4
Let it steep for 2 minutes.
Traditional tea ceremony
The “Method of Skill”. Lots of leaf, little water, short steeping times. Discover how the flavor changes with each infusion.
Temperature
90-95°C
Amount
4-5 gram
Water
100-120 ml
Time
12-15 sec.
Rinse
No
Tea vessel
Gaiwan
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1
Preheat your Gaiwan well.
-
2
Fill the Gaiwan with dry leaves (4-5g).
-
3
1st infusion: 90-95°C, 12-15 seconds. Pour out.
-
4
2nd infusion: 18-20 seconds. 3rd–6th infusion: increase the infusion time by 8-10 seconds each time.
Terroir: Fujian, Wuyi Mountains, China
Region: Fujian, Wuyi Mountains, China
Altitude: 1400 m
Cultivar: Xiao Zhong
Harvest time: Early May
Also known as: Zheng Shan Xiao Zhong
