Lapsang Souchong

Lapsang Souchong from the Wuyi Mountains in Fujian province is the world's first black tea, dating to the mid-17th century. Traditional Zhengshan Xiaozhong is dried over pinewood fires, imparting a distinctive smoky aroma reminiscent of campfire and pine. Modern versions range from lightly to heavily smoked. Non-smoked Zhengshan Xiaozhong has a naturally sweet, longan fruit character.

Recipiente recomendado: Ceramic teapot or porcelain gaiwan — Lapsang Souchong's intense pine-smoke character requires a vessel that can be thoroughly cleaned afterwards; ceramic is best unless dedicating a gaiwan exclusiv.

Smoked Lapsang Souchong handles near-boiling water. For the unsmoked Zhengshan Xiaozhong style, use 90°C to appreciate the natural longan sweetness. Both styles work well gongfu or Western. The smoky aroma will linger in clay pots, so use porcelain or dedicated ware.