How to Brew Lapsang Souchong for Smoky Tea Flavor
By The Georgia Tea Company | Published: 2026-10-17
Category: How-to Guides
Learn the best way to brew Lapsang Souchong to enjoy its signature smoky flavor without bitterness. Step-by-step guide with water temperature, steeping time, and tips.
Quick Answer
Brew Lapsang Souchong with water just off the boil (195-205°F) and steep for 3-4 minutes. Use one teaspoon of loose leaf per 8-ounce cup. This preserves the pine-smoke character without drawing out bitterness.
What Makes Lapsang Souchong Different
Lapsang Souchong, literally meaning "sub-variety from Lapu Mountain," originates from the Wuyi region of Fujian, China. It is distinct from all other types of tea because the leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavor. This process gives the tea a bold, campfire-like aroma that pairs well with hearty foods or stands alone as a sipping tea.
Because of its intense character, Lapsang Souchong requires slightly different brewing than other black teas. The smoky notes can turn harsh if over-steeped or if the water is too hot. The key is to treat it like a delicate black tea despite its rugged flavor profile.
How to Brew Lapsang Souchong Step by Step
- Heat Fresh Water to 195-205°F: Bring cold, filtered water to a boil, then let it rest for about 30 seconds. This temperature is slightly below a full boil and prevents the smoky notes from turning acrid. A common mistake is using boiling water, which can make the tea taste burnt. Checkpoint: If you don't have a thermometer, let the kettle sit for 30 seconds after boiling.
- Measure One Teaspoon of Loose Leaf Per Cup: Use about 2.5 grams of Lapsang Souchong leaves per 8-ounce cup. A heaping teaspoon works well. Overloading the leaves can lead to an overpowering, tar-like flavor. Underloading may leave the tea thin. Checkpoint: Adjust leaf amount based on your preferred intensity, but start with one teaspoon.
- Pour Water Over Leaves and Steep for 3-4 Minutes: Pour the hot water directly over the leaves and start your timer. The first 3 minutes extract the smooth smoky character; after 4 minutes, the tea can become bitter and astringent. Taste at 3 minutes if you prefer a lighter cup. Verdict: 3 minutes gives a balanced, smoky cup. 4 minutes is bolder but risks bitterness.
- Remove Leaves and Serve: Strain the tea into your cup or remove the infuser. Lapsang Souchong leaves can be resteeped once for a lighter second infusion. Do not leave leaves in the water, as the smoke flavor will continue to intensify. Next step: Try it plain first to appreciate the pine-smoke notes, then consider adding a splash of milk or honey.
About This Tea
- Lapsang Souchong: Lapsang Souchong is sometimes referred to as 'smoked tea' because the leaves are traditionally smoke-dried over pinewood fires. This smoking process is what gives the tea its signature bold, campfire aroma. Understanding it helps you appreciate why brewing temperature and time matter more than with standard black teas.
