Lapsang Souchong "Wuyi"

Probably one of the most controversial teas: Lapsang Souchong from China. Controversial because some swear by it and others loathe it. Taste is indeed debatable.

The leaves for Lapsang Souchong are dried in bamboo baskets over smouldering pine wood after oxidation (into black tea). The smoke curls along the drying leaves, giving the tea its special aroma. Lapsang Souchong tea is reminiscent of wood stoves and forest walks. The pine smoke takes the bold, intoxicating character of this tea one step further. Characterized by black-brown, wavy leaves and an amber infusion, Lapsang Souchong “Wuyi” offers a mild smoky flavour and a light, yet spicy profile.

Traditionally, this black tea is harvested during summer in the rugged Wuyi Mountains in the Fujian province of China, mainly using the harder leaves from the lower parts of the tea plant. To achieve the unique, smoky flavours of Lapsang Souchong, the tea is smoked using damp wood and the resinous bark of the horsetail pine; this enhances the particular flavour.

Due to its special notes, smoked tea seems to be reserved for a small group of enthusiasts. For me it was a discovery and I can't live without it anymore! Lapsang Souchong tea is not drunk as a breakfast tea, but is delicious at the end of your working day, or as a digestif after a meal. Lapsang Souchong tea is also delicious in combination with salty or strongly spicy food, or (strong-tasting) cheeses. For the connoisseur and lovers of single malt whiskeys.

Ingredients:
Black tea from China, mildly smoked over moist pine wood.

3-5 minutes      85°C (185°F)