Brewing Guide For Lapsang Souchong
Brewing Steps:
Heat the Water
Bring water close to a boil, then let it sit for a few seconds so it cools to around 95°C. Bring the water close to a boil—ideally around 95°C. But don’t worry too much. Just let the water sit for about 30 seconds after boiling, and you’re good to go.
Add the Tea
Put about 1 teaspoon of tea per cup of water. You don’t need to measure exactly—Lapsang Souchong is forgiving.
Steep Briefly
Pour the hot water over the tea leaves. Let it steep for 10–15 seconds in your container (like in a small teapot, gaiwan or even in French Press and your mug). If you’re using a transparent vessel, watch the color of the brew — a light golden hue is ideal. Trust your eyes more than the clock; it’s one of the best ways to learn the perfect timing.
Enjoy
Sip and enjoy its smooth, sweet and fruity taste—notes of longan & Pine Resin.
Re-steep
These leaves are good for multiple infusions. For the first few rounds, keep the steeping time short (around 5–10 seconds) or even shorter. After the fifth infusion, you can start adding more time to bring out the remaining flavor.
How to Brew a prefect cup of Lapsang Souchong?
Lapsang Souchong is a smoked black tea known for its pinewood aroma, deep body, and warming finish. A proper brew highlights its bold, distinctive character.
Brewing Ratio:
Tea to water: 1:20 (e.g., 5g tea to 100ml water)
Brewing Temperature:
Water temperature: 95°C (203°F)
Brewing Time:
Steeping time: 10–15 seconds (for the first few infusions)
What You’ll Ideally Have:
- Lapsang Souchong tea
- Fresh water
- Kettle
- Gaiwan or small teapot (about 100–150ml preferred)
- Tea pitcher (optional)
- Tea cup
Wuyi, the Cradle of Smoked Black Tea
High in the rocky folds of Fujian’s Wuyi Mountains, tea leaves are fire-dried over pinewood — a craft passed down for generations. Born in this rugged land, Lapsang Souchong carries the soul of smoke and stone. Its pine-rich aroma, dark honeyed finish, and warm body make it one of the most distinctive teas in the world.
