Lapsang Souchong is a type of black tea known for its distinctive smoky flavor and aroma. It is originally from the Wuyi Mountains in the Fujian province of China, and it's one of the most famous Chinese black teas. The unique smoky character of Lapsang Souchong comes from the traditional processing method used to make the tea.
 
 
Lapsang Souchong is known for its bold, robust flavor with prominent smokiness, which is often described as similar to the aroma of a campfire or smoked meat. Some people love the strong and distinctive taste of Lapsang Souchong, while others find it to be an acquired taste.
 
Lapsang Souchong is usually enjoyed without milk or sugar, as its smoky flavor is the main attraction. Adjust the tea quantity and steeping time to suit your preferences, and savor the unique smoky notes of this tea.
 
How to make Lapsang Souchong:
Use Quality Water: Start with fresh, cold water. Filtered or spring water is ideal.
Measure the Tea: Use approximately 1 to 2 teaspoons of Lapsang Souchong per 8 ounces (240 ml) of water. Adjust to taste.
Boil Water: Heat the water until it's just about to reach a rolling boil (around 195°F to 205°F or 90°C to 96°C).
Add the Tea: Place the Lapsang Souchong leaves in your teapot or teacup.
Pour Hot Water: Pour the hot water over the tea leaves.
Steep: Let the tea steep for 3-5 minutes. Adjust the time to your taste, but be cautious not to over-steep.
Serve: Once steeped to your liking, pour the tea into your cup.