Lapsang Souchong · The Origin of Black Tea

Type: Chinese Black Tea – Wuyi Black Tea (Souchong Gongfu)
Aroma: Pine smoke, dried longan fruit, and honey sweetness, with a bright red liquor
Origin: Tongmuguan, Wuyi Mountain, Fujian, China
Caffeine Content: Medium to High

Product Description:

Lapsang Souchong is recognized as the world’s very first black tea, originating from Tongmuguan in Wuyi Mountain, Fujian. Known as the “ancestor of black tea,” it laid the foundation for Gongfu black teas. With its signature pine-smoked aroma and dried fruit sweetness, it is beloved worldwide and often praised as a true classic.

This Lapsang Souchong is crafted from tender spring leaves of high-mountain tea trees in Wuyi. Following traditional methods—withered, rolled, fermented, and pinewood-smoked—it is carefully finished to perfection. The dry leaves are tightly twisted and lustrous black; when brewed, the tea produces a bright, ruby-red liquor with an intense, lingering fragrance.

The initial infusions deliver bold pinewood smoke intertwined with honey-like sweetness and dried longan notes. The middle infusions transition into a fuller, richer body, smooth and mellow on the palate. The later infusions reveal gentle fruity undertones with subtle woody accents, leaving a long-lasting aftertaste. The overall style is distinctive, robust yet refined.

Lapsang Souchong is excellent for straight tasting, and also pairs beautifully with milk, honey, or lemon. Its deep aroma and smooth taste have earned it great prestige in both Eastern and Western tea culture.

Health Benefits:

Helps warm the body, refresh the mind, and relieve fatigue

Rich in polyphenols, flavonoids, and caffeine

Supports blood circulation and metabolism

Suitable for morning or afternoon drinking, bringing energy and comfort

Brewing Guide (Gaiwan Gongfu Method):

Use 4–6 grams of dry tea leaves

Add 200 ml of water at 90–95°C

Rinse quickly (5–8 seconds) for the first infusion, discard

From the second infusion, increase steeping time by 5–10 seconds each round

Recommended 6–8 infusions, adjusting strength to taste