Character
The Story of Lapsang Souchong Tea
The world's first black tea, born in the Wuyi Mountains of Fujian over 400 years ago. Distinctive for its pine-smoked drying process that creates haunting, campfire-like notes.
Heritage
Lapsang Souchong holds a singular place in tea history: it is considered the ancestor of all black teas, first developed in the Wuyi Mountains of Fujian province during the mid-17th century. According to legend, during the Qing Dynasty an army officer requisitioned a tea factory in Tongmu Village. Soldiers camped among the processing leaves, and when their departure was delayed, the tea workers hastily dried the withered leaves over pinewood fires to salvage the crop. The smoke infused the leaves unexpectedly, creating the distinctive profile that would become Lapsang Souchong. The name derives from the local dialect meaning 'local,' referring to the Tongmu origins. The tea's distinctive smoky flavor took well to Western brewing methods in the 19th century, and its longer shelf life compared to green teas sparked broader demand for black teas globally.
At a Glance
2
Feature this note
Other
Olfactive group
China
Primary source region
Ingredient Details
Solvent extraction or CO2 extraction of smoked tea leaves; aromatic reconstitution using smoky molecules
Smoked dried tea leaves (Camellia sinensis var. bohea)
Did You Know
"Soldiers delayed in a tea factory accidentally discovered the smoking process that defines this tea's iconic character."
