Lapsang Souchong Oak

Lapsang Souchong, with its famous tarry aroma, divides opinion sharply. It is a tea that you either love or hate.

The distinctive smokiness originally occurred naturally during growing and processing, caused by the bitumastic soil and the smoke from the fires under the drying woks. The taste was popular in England, so the practice of smoking the teas developed.

Lapsang Souchong is more delicate tea than many people realise. The better the quality, the milder the smoky flavour, which should enhance, not overpower, the fine black Fujian Province tea. “Oak” is a lower grade than “Larch”, our other Lapsang – though still better than most Lapsang that you can buy – and has a rather more pronounced smoky aroma.

To brew, put one generous tsp per person in a pot or Mug Infuser. Add boiling water. Allow 3 mins for infusion, then strain into mugs. This is a shorter than normal infusion and prevents bitter notes from developing. It’s better not to add milk, which can overpower the high bright notes, but you may enjoy it with a small slice of lemon. A great afternoon tea.