WHERE THERE’S SMOKE, THERE’S FLAVOUR

Lapsang Souchong is a black tea distinct from all others, traditionally smoke-dried over pinewood fires, for a distinctive smoky flavour. According to some, it is the first black tea in history, created during the Qing era, when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountains. To satisfy demand, producers hastened the drying process by drying the leaves over fires made from local pines. This gave the less prized leaves a prized flavour. A win win situation, because ‘Souchong’ refers to the fourth and fifth leaves of the tea plant, which are further away from the more highly prized bud and have fewer aromatic compounds. Finally roasted in a bamboo basket called a honglong, this also contributes to the aroma and smoky flavour. From the Wuyi region of Fujian Province, it is increasingly expensive as Wuyi is a small area and demand is growing for this flavoursome tea.