THE discerning tea drinkers tea, Lapsang Souchong is surprisingly versatile. It can be drunk with milk and without, although for the traditionalist looking to drink this Chinese tea from the Wuyi Mountain it is best drunk sans milk.
The literal meaning of Lapsang Souchong is ‘Small plant from Lapu Mountain’ and it is traditionally smoke dried over pinewood fires. Giving it that naturalistic woody taste.
The smoked aroma is an acquired taste but so long as you don’t leave the tea bag or leaves in too long then it won’t knock you for six, then again some people may prefer an even stronger tinge to their cup of Lapsang.
But best to let the tea leaves or bag in until you get a light golden colour. That way the smoky taste isn’t over powering or underwhelming.
Another tip is ensuring that you boil fresh water, as opposed to reboiling water already in the kettle. So the water has more oxygen and thus giving your tea a richer taste.
Lapsang Souchong is a great tea once you get over the initial punch and you’ll find yourself coming back to this tea over and over.