Quick Answer
To brew Lapsang Souchong, use water at 205°F (96°C) and steep for 3 to 4 minutes. Start with 1 teaspoon of loose leaf per 8 ounces of water, and adjust to taste—longer steeping increases smoke intensity, while shorter steeping softens it.
Lapsang Souchong
Lapsang Souchong is a black tea with a bold, campfire-like smokiness that divides opinions. Some love its assertive character, while others find it overwhelming. The key to a great cup is controlling the brewing process—water temperature, steeping time, and leaf-to-water ratio all influence how the smoke comes through.
This guide walks you through each step, from measuring the leaves to knowing when to stop steeping. You'll also learn how to adjust the brew to suit your palate, whether you want a gentle introduction or a full-on smoky experience.
What Makes Lapsang Souchong Unique?
Lapsang Souchong originates from the Wuyi Mountains in China's Fujian province. Unlike most black teas, its leaves are dried over pinewood fires, which gives them a distinctive smoky aroma and flavor. This process is what sets it apart from other black teas like Ceylon or Earl Grey.
Earl Grey
Because of its intense character, Lapsang Souchong is often used in blends or enjoyed straight. It pairs well with hearty foods and can also be used in cooking. When brewing, remember that the smoke is the star—your goal is to balance it, not to overpower it.
Gather Your Supplies
You'll need loose-leaf Lapsang Souchong, a teapot or infuser, a kettle, and a timer. A kitchen scale is helpful but not essential—a standard teaspoon works fine. Use fresh, filtered water for the best taste, as tap water can introduce off-flavors.
If you're new to smoky teas, consider starting with a smaller amount of leaves. You can always add more, but you can't remove the smokiness once it's brewed. This is especially important if you're sharing with guests who might not be familiar with the style.
Heat the Water to the Right Temperature
The ideal water temperature for Lapsang Souchong is around 205°F (96°C), just below boiling. If you don't have a temperature-controlled kettle, bring water to a boil and let it sit for 30 seconds before pouring. This cools it slightly, preventing scalding the leaves.
Using water that's too hot can extract bitter tannins, making the tea harsh. Water that's too cool will under-extract, leaving you with a weak, flat cup. Getting the temperature right is the first step to a balanced brew.
- If you don't have a thermometer, boil water and wait 30 seconds—it will be close to 205°F (96°C).
Measure the Leaves
Use about 1 teaspoon of loose-leaf Lapsang Souchong per 8-ounce cup. If you prefer a stronger brew, increase to 1.5 teaspoons, but be aware that more leaves also mean more smoke. For a milder cup, use slightly less.
Lapsang Souchong leaves are often whole or broken, so they expand significantly when wet. Ensure your infuser or teapot has enough room for the leaves to unfurl. Cramped leaves can't release their full flavor.
Steep for the Right Time
Steep for 3 to 4 minutes. At 3 minutes, the smoke will be present but not overwhelming. At 4 minutes, the tea becomes bolder and more assertive. Start with 3 minutes and adjust in future brews based on your preference.
Set a timer—don't guess. Over-steeping leads to bitterness and an overly smoky taste that can be off-putting. If you accidentally steep too long, you can dilute the tea with a little hot water to soften it.
- For a first-time experience, steep for 3 minutes exactly, then taste and decide if you want more smoke.
Strain and Serve
Once the time is up, remove the leaves or strain the tea immediately to stop the steeping process. Pour into your cup and enjoy. Lapsang Souchong is traditionally served black, but a splash of milk or a slice of lemon can complement its smoky notes.
If you're serving multiple cups, keep the remaining tea warm in a teapot, but avoid leaving the leaves in. The tea will continue to steep and become stronger. For cold brew, steep in the refrigerator for 12 hours—this yields a smoother, less smoky flavor.
Step-by-Step Brewing Checklist
- Boil fresh water: Bring filtered water to a rolling boil, then let it rest for 30 seconds to reach about 205°F (96°C). Checkpoint: Water should be steaming, not bubbling vigorously.
- Measure 1 teaspoon of leaves per 8 oz cup: Place the loose leaf in your infuser or teapot. Adjust the amount based on your strength preference. Checkpoint: More leaves = stronger smoke, but avoid overloading or the tea may become bitter.
- Pour water over the leaves: Pour the hot water evenly, ensuring all leaves are submerged. Cover the teapot to retain heat. Checkpoint: Use a timer—don't rely on memory.
- Steep for 3-4 minutes: Start with 3 minutes for a balanced cup. Extend to 4 minutes for a bolder, smokier flavor. Checkpoint: Taste at 3 minutes; if you want more smoke, steep an additional minute.
- Strain and serve immediately: Remove the leaves or strain the tea to stop extraction. Serve hot, or cool for iced tea. Checkpoint: Leaving leaves in will over-steep and increase bitterness.
Products to Consider
- Ceylan OP: A classic black tea from Sri Lanka, known for its bright, brisk character and notes that reveal new accents with each cup. If you enjoy the ritual of brewing black tea but want a non-smoky alternative, Ceylan OP offers a completely different profile—clean and invigorating, perfect for everyday drinking.
- Earl Grey: A world-famous black tea flavored with bergamot, a citrus fruit that gives it a distinctive floral and zesty aroma. For those who find Lapsang Souchong too intense, Earl Grey provides a gentler, aromatic option. It's also a versatile base for lattes or iced tea.
Brewing Lapsang Souchong is all about balance—controlling the water temperature and steeping time lets you tailor the smoke to your taste. Start with the recommended parameters and adjust from there. And if you ever want to explore other black tea styles, Kusmi Tea's Ceylan OP or Earl Grey offer delightful contrasts.
