Perfect Cuppa Lapsang Souchong in a French Press

This is a revised post and video to the Perfect Cuppa Lapsang Souchong from 2021.   

Here is a link to a video of this post.

This time we’re going to use a French Press to make the Perfect Cuppa, and still with our Lapsang Souchong Black Tea.  

I should tell you, soon after I made the last video my teapot broke.  And I started to use a French Press, and I now much prefer a French Press to a tea pot, and I’m going to tell you why in this video. 

I’m also going to tell you what I do, how I do it, why I do it and all the tools I used to make the Perfect Cuppa Lapsang Souchong in a French Press. 

Why Lapsang Souchong?

My version of the Perfect Cuppa is strong, sweet, creamy and smoky.  Lapsang Souchong fits the bill and is my morning beverage, and has been for a couple of years now.   

As I said in my first version of this video, the smokiness brings me back to golfing in Ireland and Scotland.  They still light stoves and fireplaces with dried peat bricks in the Irish and Scottish countryside.  

The "Peat Fires" send a sweet and distinctive aroma at the end of the day.  There is nothing better than coming off the links and into a

pub for a pint and a bowl of seafood chowder.  See the bottom for links to our Golf Stuff.

So, when my French Press is steeping Lapsang Souchong, I take a moment and am often transported to a memorable golf holiday.  

 

What you need for the Perfect Cuppa

1. Water - Our water comes from a Reverse Osmosis system. Springwater is also great for tea, and a bit more flavorful than distilled water. Use the best water available.
2. Kettle - to boil the water. I use a gooseneck Bodum Kettle.  Any kettle will do, the gooseneck is preferred for pour over coffee.  
3. French Press - So many options, though be sure to use one that is glass so you can watch your tea steep.
4. Tea - We are using the Lapsang Souchong Black Tea, a loose-leaf tea from Local Tea Company
5. TeaPot spoon - This spoon makes the perfect pot of tea and it says so right on the handle.
6. Honey - I am back to keeping bees, so this honey is from our Lady Spartan bees. Here is a post and video about our bees and a story about Telling the Bees about the Queen passing.  
7. Oat Milk from Oatly. We have tried many and keep coming back to Oatly. If you can find a better Oat Milk, buy it!
8. Nespresso Milk Foamer - This is a glorious part of the process, as you will see. These are expensive, but if you like foamed milk, you will love this unit.
9. Timer - I use my phone, but any timer will do. Do not estimate, the steep time makes a huge difference and in the morning, the mind can wander, and you should let it wander. So, use a timer.
10. Tea Cup - I use an insulated Yeti Mug that keeps my cuppa hot for a long time. And the lid keeps the tea in the teacup.
11. Stir Spoon - I like a tiny spoon that will stir the honey and hot tea. 

 

Loose-Leaf Tea

For the Perfect Cuppa, I strongly advise using loose-leaf tea.  

I say this not only because I own a tea company, but you will get a better extraction and the most flavor from loose-leaf tea. Tea made with loose-leaf tea is fresher and tastes better than tea from tea bags.

And never forget, Life is too Short to Drink Bad Tea!

Lastly, loose-leaf tea is a better value. I typically steep my tea leaves 2 or 3 times. I know for our Oolong teas, you can steep them 3 or 4 times, sometimes more.

Each cup is a bit different, but all are delicious. You can try to steep a teabag twice, but you will be disappointed, especially once you experience loose-leaf tea.

Lapsang Souchong Black Tea

Our Lapsang comes from the Fujian Province in China. The leaves are large, and the flavor is bold and smoky from drying the tea leaves over pinewood fires.

The derivation of Lapsing, you ask? In the Fuzhou dialect, ‘Lap’ means pine, and ‘Sang’ is a translation of Smoke. The term “souchong” means sub-variety.

Lapsang Tea is a sub-variety of black tea from the Wuyi Mountains, where thick pine forests and heavy mists are ideal for growing top-quality tea.

Legend has it that the smoking process came about by accident. An army unit (during the Qing dynasty) camped in a tea factory filled with leaves waiting to be processed.  When the workers returned to the tea factory, it was too late to follow the usual procedures.

So, they dried the leaves over open pinewood fires to hasten the process and created the sensational tea we know as Lapsang Souchong.

You may have heard other legends, all equally fascinating, which only add to the intrigue of this tea, often described as an acquired taste!

And when we were at Selby Gardens we used Lapsang Souchong in a spice rub for pulled pork; watch this video from the Garden Music Series at Selby.  

 

Make the Perfect Cuppa Lapsang Tea in a French Press

1. Add loose-leaf tea Lapsang Souchong black tea to a warmed French Press, a heaping teaspoon for every 8 ounces of water. In this case, for a 12oz cuppa, I use the equivalent of 2 teaspoons.
2. Crucial Step - Pause a take in the aroma!
3. Add 14oz of boiling water to a 2cup (16oz) French Press. The leaves will absorb some of the water. Steep for 4 minutes. Steeping times can vary based on personal preference, but 4 minutes is my secret for my Perfect Cuppa.
4. Add a teaspoon of honey to a warm Yeti Tea Mug.
5. Pour Lapsang Souchong tea into the Yeti Tea Mug.
6. Stir to blend the honey and tea.
7. Add foamed Oatmilk and enjoy!
8. Enjoy!
9. For a second Cuppa, increase the steep time to 6 or 8 minutes. Enjoy again!

If you are wondering where to buy Lapsang Souchong tea, look no further than Local Tea Company.