The production of Lapsang Souchong Smoky Black Tea is a meticulous process rooted in the centuries-old tea culture of the Wuyi Mountains. Farmers begin by handpicking mature tea leaves, selecting only the finest ones for their rich flavor. The leaves are then withered to reduce moisture and prepare them for the unique smoking process.

Using traditional methods, the withered leaves are placed on bamboo racks and dried over pinewood fires. This step infuses the tea with its distinctive smoky aroma and robust flavor. Farmers carefully monitor the temperature and duration of the smoking to ensure the tea retains its natural sweetness and balance. The final drying and rolling process enhances the tea’s structure, creating the bold and smoky Lapsang Souchong that is beloved worldwide. Learn more about our artisanal methods on our About Us page.

Identifying Premium Lapsang Souchong Smoky Black Tea
High-quality Lapsang Souchong tea is characterized by its long, twisted leaves with a deep black color and a smooth, smoky fragrance. When brewed, it produces a clear amber-red liquor, free of cloudiness, and carries a robust smoky aroma balanced with subtle sweetness. The flavor should be bold yet smooth, with no bitterness. Steeped leaves should appear soft and intact, reflecting careful craftsmanship. For more tips on selecting quality teas, visit our Help Center.