📝 About This Recipe
Hailing from the mist-covered Wuyi Mountains of Fujian, Lapsang Souchong is the world's oldest black tea, famously dried over smoldering pine fires. This 'Zheng Shan Xiao Zhong' offers a bold, campfire-like aroma with deep notes of dried longan, resinous pine, and a surprising underlying sweetness. It is a sophisticated, masculine brew that evokes the feeling of a cozy library or a crisp mountain morning, making it the ultimate contemplative beverage.
🥗 Ingredients
The Tea Base
- 2 tablespoons Lapsang Souchong Loose Leaf Tea (High-quality, whole leaf 'Zheng Shan Xiao Zhong' for best flavor)
- 16 ounces Filtered Spring Water (Avoid distilled or tap water for the purest taste)
Optional Aromatics & Sweeteners
- 1-2 teaspoons Raw Honey (Optional; choose a mild wildflower honey)
- 2 pieces Whole Cloves (Optional; adds a spicy depth to the smoke)
- 1 piece Cinnamon Stick (Optional; for a winter-warmer variation)
- 1 strip Lemon Peel (Optional; the acidity cuts through the heavy smoke)
- 2 tablespoons Whole Milk or Oat Milk (Optional; creates a 'Smoky London Fog' effect)
👨🍳 Instructions
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1
Begin by selecting a high-quality, filtered spring water. The mineral content of the water significantly impacts the extraction of the tea's volatile oils.
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2
Preheat your teapot (ideally Yixing clay or porcelain) and teacups by filling them with hot tap water. Let them sit for 60 seconds to ensure the tea doesn't lose temperature upon contact.
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3
Bring your spring water to a 'fish eye' boil, which is approximately 200°F to 210°F (93°C to 99°C). For Lapsang Souchong, a near-boil is essential to release the smoky resins.
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4
Discard the warming water from your teapot and cups. Pat the interior of the teapot dry with a clean cloth.
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5
Measure out 2 tablespoons of loose Lapsang Souchong leaves and place them into the warm teapot. Close the lid and shake gently for 5 seconds.
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6
Open the lid and take a moment to inhale the aroma of the dry leaves. The warmth of the pot will release an intense scent of pine smoke and dark chocolate.
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7
Perform a 'rinse': Pour just enough hot water over the leaves to cover them, then immediately pour that water out. This awakens the leaves and removes any tea dust.
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8
If using cloves or a cinnamon stick, add them to the pot now, nestled among the damp tea leaves.
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9
Pour the remaining 16 ounces of hot water over the leaves in a circular motion to ensure even saturation.
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10
Cover the teapot and let the tea steep for exactly 3 minutes. Do not over-steep, as the high tannin content can become bitter if left too long.
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11
While the tea steeps, place a strip of lemon peel or a teaspoon of honey into the bottom of your serving cups if desired.
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12
Pour the tea through a fine-mesh strainer into a 'fairness pitcher' or directly into your warmed cups to ensure an even strength of brew for everyone.
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13
Observe the color; a perfect Lapsang Souchong should be a deep, brilliant amber-red, reminiscent of a sunset.
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14
If you prefer a creamier texture, stir in a splash of warm milk. The milk will react with the smoke notes to create a flavor similar to high-end smoked caramel.
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15
Sip slowly, allowing the tea to coat your palate. Notice the smoky start, the sweet middle, and the clean, cooling finish.
💡 Chef's Tips
Always store your Lapsang Souchong in an airtight tin far away from other teas, as its powerful smoky aroma can easily migrate and scent milder leaves. If the smoke flavor is too intense for you, try a 'half-and-half' blend with a standard Keemun or Assam black tea to mellow it out. Avoid using a plastic infuser or teapot, as the smoke oils can permanently stain and scent plastic materials. For the best experience, use a Yixing clay teapot dedicated specifically to smoky teas; the porous clay will 'remember' the smoke over time, enhancing every brew. Don't discard the leaves after one brew! High-quality Lapsang Souchong can be steeped 2-3 times, with the second steep often revealing more fruitiness.
🍽️ Serving Suggestions
Pair with salty, blue cheeses like Roquefort or Gorgonzola for a stunning flavor contrast. Serve alongside dark chocolate truffles or a rich flourless chocolate cake to complement the cocoa notes in the tea. Excellent when enjoyed with smoked salmon or charcuterie, echoing the savory, cured flavors of the meats. Try it as a palate cleanser after a heavy, spicy Sichuan meal. For a savory twist, use the brewed tea as a base for a poaching liquid for eggs or chicken.