Tarry Lapsang Souchong Superior

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Brown Toast, Caramel, Cedar, Char, Leather, Malt, Molasses, Pine, Roasted nuts, Smoke, Tar, Tobacco
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 8 oz / 236 ml

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  • “Here is yet another tea I totally forgot I had. I discovered it while reorganizing one of the tea cabinets and broke it open earlier in the week. With the onset of my most recent bout of sinusitis,...” Read full tasting note
    82

From Tealyra

The smoky, deep and distinctive Lapsang Souchong is famous the world over, it originated in China many centuries ago. Today, Taiwan’s tea producers have perfected the art of growing and processing Lapsang Souchong tea. Lapsang Souchong is often referred to as a ’tarry tea’, a texture and taste that is popular and sought after by tea connoisseurs.
Our Tarry Lapsang Souchong Superior is a highly aromatic leaf, similar to a smoky campfire; yet infuses a cup that is distinctivly smooth, like a rich black tea, topped off by light hints of signature smoked pine.
To create the refined smokiness, freshly plucked leaves are withered over an open fire to become naturally infused before being pan-fired to slow down the oxidation process, and then individually hand rolled. After rolling, the leaves are pressed and stored in wooden barrels, covered with cloths and allowed to complete their oxidation. After oxidation, the leaves are tightly rolled into strips and suspended in bamboo baskets over burning smoked pine, to further develop their signature rich smoked aroma and flavor.
Despite its full oxidation, Lapsang Souchong can usually be steeped twice, providing that the first infusion is light! Enjoy the smooth flavor of our Tarry Lapsang Souchong Superior, and discover a smooth classic with a unique taste!

About Tealyra View company

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1 Tasting Note

82
943 tasting notes

Here is yet another tea I totally forgot I had. I discovered it while reorganizing one of the tea cabinets and broke it open earlier in the week. With the onset of my most recent bout of sinusitis, I have not been able to drink any green teas or oolongs as my senses of smell and taste have been going in and out of focus. Black teas, for some reason, have still been able to reach me to a certain extent, so I have focused on sipping down some of the black teas I have had a little longer. I finished this one yesterday. I found it to be a solid, likable lapsang souchong.

I prepared this tea in the Western style. I steeped one full teaspoon of loose leaf material in approximately 8 ounces of 205 F water for 5 minutes. I did not attempt any additional infusions.

Prior to infusion, the dry leaf material emitted aromas of pine smoke, char, leather, and brown toast. After infusion, I noticed hints of malt, cedar, and molasses. In the mouth, I picked up strong notes of pine smoke, pine tar, char, leather, brown toast, cedar, roasted nuts, and malt balanced by touches of molasses, caramel, and light tobacco. The finish was malty, smoky, and leathery, though I could also detect touches of molasses and caramel sweetness that cut through the murk.

I knew this would be a smoky tea and it most definitely was. Honestly, I kind of expected it to be less nuanced, but the little underlying touches of sweetness made for nice additions. They made the tea more approachable while also making it seem somewhat lighter than it was. Overall, I enjoyed this one. Though it was neither the smokiest nor the most complex lapsang souchong I have ever tried, it did not disappoint. If you’re a fan of this style, you will probably enjoy this tea one some level.

Flavors: Brown Toast, Caramel, Cedar, Char, Leather, Malt, Molasses, Pine, Roasted nuts, Smoke, Tar, Tobacco

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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