Tarry Lapsang Souchong

Tarry Lapsang Souchong – Black Tea

Origin: China

Infusion Temperature: 90°-95° Celsius

Infusion Time: 1-2 minutes

Serving Size: 2-3 grams/200 ml

Tarry Lapsang Souchong is a distinctive and bold Chinese smoked black tea, renowned for its unique aroma and intense flavor. Known in China as Shan Xiao Zhong-named after the Camellia sinensis variety from which it is derived-this tea is cultivated in the Wuyi Mountains of Fujian Province, a region famous for premium teas including oolongs and Lapsang Souchong.

The production process of Lapsang Souchong involves complete oxidation typical of black teas, followed by a traditional smoking phase. The leaves are carefully dried over pine, cedar, or other conifer woods, imparting signature smoky, woody notes that intertwine with hints of soy, floral undertones, and dried fruit. The result is a deeply aromatic tea with a rich reddish-amber infusion that evokes smoky delicacies and charcuterie, making it unmistakable and cherished by aficionados worldwide.

Tarry Lapsang Souchong is considered the strongest and most robust variant of the Lapsang Souchong family. Unlike more delicate versions such as the traditional first grade Lapsang Souchong, which balances gentle smokiness with subtle leaf flavors the Tarry style emphasizes a pronounced smoky character. This intensified smokiness is achieved through selecting larger, more mature leaves, adjusting harvest timing, and subjecting the leaves to a heavier smoking process.

The tea’s full-bodied profile and distinct smoky aroma make it stand apart. The tightly rolled whole leaves release a powerful infusion with deep, bold flavor notes that linger on the palate, ideal for those who appreciate a pronounced, assertive tea experience. The resulting infusion has a deep amber-copper hue and delivers a bold, pungent flavor with moderate caffeine content

Legend has it that during the Qing Dynasty, an army camped in a tea factory, forcing workers to halt production. Upon their departure, the tea artisans, eager to catch up on lost time, hastened the drying process by drying leaves over burning pine wood. This accidental smoking technique gave birth to the Lapsang Souchong tea we know today, a bold innovation that quickly gained popularity-especially in Britain.

While this story may be folklore, it highlights how smoking transforms otherwise less prized leaves into a celebrated tea with a unique sensory identity.

Beyond the cup, Lapsang Souchong is prized in gourmet kitchens worldwide for its smoky complexity. It pairs wonderfully with rich desserts like chocolate and complements hearty savory dishes such as smoked salmon, bacon, cured ham, and spicy fare. Its intense aroma also enhances grilled or smoked fatty fish, making it an excellent companion for brunch or robust meals.

Chefs incorporate Lapsang Souchong in innovative recipes marinating meats and seafood, flavoring rice, couscous, and risottos (notably with salmon and saffron), and even infusing boiling water for eggs and vegetables. One notable culinary innovation is the vegan Lapsang Souchong “carbonara”, where the tea’s smoky notes replace pancetta, delivering authentic depth without animal products.

The tea also lends itself to mixology, where it can be blended with spirits to create distinctive cocktails. This richly flavored, intensely smoked black tea is an unforgettable experience both in traditional tea service and as a versatile culinary ingredient.