Here is how to make the perfect Cuppa tea Lapsang Souchong black tea. Not just how to make a cuppa tea, but rather the PERFECT cup of tea.
Why does Tea Lapsang Souchong make the perfect Cuppa?
My version of the perfect cuppa tea Lapsang souchong is an ideal balance of smoky, sweet, and creamy. It’s my morning beverage, and I think it’s a great way to start the day.
The smokiness reminds me of the peat fires in Ireland and Scotland. As they have done for centuries, people in the Irish and Scottish countryside light the stoves and fireplaces with dried peat bricks or turf fires, as they call them.
The smell is sweet and distinctive. I have taken 5 or 6 golf holidays in these parts, typically in the autumn months. Check out my GolfToons website and blog. And I found this article about peat fuel and how they harvest it. Don’t forget, October is National Fireplace Month!
There is nothing better than golfing on a seaside links course in the rain and wind and then walking into a pub for a pint and bowl of seafood chowder.
When I add the tea lapsang souchong tea leaves to the warm teapot, the aroma is fabulous and brings me back to golfing holidays. I can’t wait to get back there. Anyway…
Here is what you need, or what I use every morning…
- Water – Use the best water you can. Our water comes from a Reverse Osmosis system. Springwater is great for tea, and I prefer it to distilled water. But, use what you got.
- Kettle – to boil the water. I use a gooseneck Brewista Kettle Dianne uses for her pour-over coffee.
- Teapot or Tea Pot – The teapot is where the tea and water meet. Here is a previous post on teapots, Teapotty
- Tea – We are using the Lapsang Souchong Black Tea, a loose-leaf tea from Local Tea Company – me!
- TeaPot spoon – This spoon makes the perfect pot of tea because it says so right on the handle.
- Honey – I like the honey from Sarasota Honey Company, but any local honey will work. I have kept bees in the past and hope to get back to it.
- Oat Milk from Oatly. We have tried many and keep coming back to Oatly. If you can find a better Oat Milk, buy it!
- Nespresso 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.
- 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. Use a timer.
- Tea Cup – I use an insulated Yeti cup that keeps my cuppa hot for a long time. And I usually take my tea with me when I leave the house, and this not only keeps my cuppa hot, and the lid keeps the tea in the teacup.
- Stir Spoon – I like a tiny spoon that will stir and honey and hot tea. I have used the handle of the teapot spoon, but Dianne doesn’t like that, so I stopped doing it and started to use a special spoon.
- Tea Strainer – This keeps the tea leaves out of my cuppa. This filter is shaped like a teapot and has a holder to catch the drips from the leaves. Keep your counter tidy!
Loose Leaf Tea
You must use loose-leaf tea for the perfect cuppa tea lapsang souchong. I say this because you will get the best extraction, the most flavor from loose leaf tea. It is fresher and tastes better than tea from tea bags.
These are a few of the lapsang souchong benefits, and never forget, Life is too short to drink bad tea!
Also, a 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 4 or 5 times. Each cup is a bit different, but they are all delicious. You can try to steep a teabag twice, but you will be disappointed, especially once you experience loose leaf tea.
Tea Lapsang Souchong
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.
What does lapsing mean? 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 claims 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, 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 Tea 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! We also love using this tea in a spice rub for pulled pork; watch this video! And check out this tea featured in a Podcast from Malcolm Gladwell, “Revisionist History,” along with the Tea Epicure.
There are many answers to How to drink tea lapsang souchong. Do you put milk in Lapsang Souchong? Here is my process.
How to Make the Perfect Cuppa Tea Lapsang Souchong
- Add loose-leaf tea Lapsang Souchong black tea to a warmed teapot, a heaping teaspoon for every 8 ounces of water. In this case, for a 12oz cuppa, I use the equivalent of 2 teaspoons.
- Add 12oz of boiling water to a 2cup (16oz) teapot and steep for 5 minutes. Steeping times can vary based on personal preference, but 5 minutes for the Perfect Cuppa tea Lapsang souchong.
- Add a teaspoon of honey to a warm teacup.
- Strain lapsang tea into the teacup.
- Stir to blend the honey and tea.
- Add foamed Oatmilk and enjoy!
- For a second Cuppa, increase the steep time to 8 minutes. Enjoy again!