1. History

2. Processing

3. Chemistry

4. Flavour and aroma

5. Reputation

6. In popular culture

7. See also

8. References

9. External links

Lapsang souchong ({{IPAc-en|ˌ|l|æ|p|s|æ|ŋ|_|ˈ|s|uː|tʃ|ɒ|ŋ}}; {{zh |c=正山小種 |p=zhèngshān xiǎozhǒng}}), sometimes referred to as smoked tea (熏茶),^[1] is a black tea (Camellia sinensis) that is originally from the mountainous Wuyi region in the province of Fujian in China. It is distinct from other types of tea, as the leaves are traditionally smoke-dried over pinewood fires, imparting a distinctive flavor of smoky pine.

Xiǎozhǒng or Siu2 zung2 (小種) refers to the larger, coarser tea leaves that are found lower on the branch.{{citation needed|date=May 2017}} Lapsang souchong is a member of the Bohea family of teas, but is not an Oolong tea, as most Bohea teas are. ("Bohea" is the pronunciation in Minnan dialect for Wuyi Mountains, which is the mountain area that produces a large family of tea in South-East China).{{Citation needed|date=July 2011}}

Lapsang souchong from the original source is increasingly expensive because of increasing demand for this variety of tea, as Wuyi is a small area. {{Citation needed|date=December 2010}}

History

The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the process by drying the leaves over fires made from local pines.{{citation needed|date=June 2017}}

According to some sources, Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning "Black tea produced in Fujian"), people started to move the tea bush to different places, such as Keemun, India and Ceylon.{{Citation needed|date=May 2012}}

Processing

“Souchong” (小种) refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.^[2]

The leaves are roasted in a bamboo basket called a hōnglóng ({{linktext|烘|笼}}), which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour.^[3] Pinewood is used as the firewood for lapsang souchong and imparts the characteristic resiny aroma and taste.

Chemistry

The aroma of lapsang souchong is derived from a variety of chemical compounds. The two most abundant constituents of the aroma are longifolene and α-terpineol. Many of the compounds making up the aroma of lapsang souchong, including longifolene, originate only in the pine smoke and are not found in other kinds of tea.^[4]

Flavour and aroma

Lapsang souchong is noted for its rich aromas and flavours which include pine resin, woodsmoke, smoked paprika, hints of dried longan,^[5][6] and the evocation of peated whiskey.^[7]

It is common for even rather strongly brewed Lapsang Souchong tea to lack the bitterness common with other tea varieties.

Reputation

Lapsang souchong has a high reputation outside China; it is viewed as an export tea inside China and not liked by producers^[8]. It was drunk by Winston Churchill^[9] and Gary Snyder,^[10] who referred to it in Mountains and Rivers Without End.

In popular culture

• When told that his Captain Picard character from The Next Generation would drink a lot of tea, Sir Patrick Stewart originally suggested that he drink Lapsang souchong, but the producers were afraid the audience wouldn't know what that was, so the character drank Earl Grey tea instead.^[11]

• In the movie Phantom Thread, Daniel Day Lewis' character orders a pot of Lapsang souchong tea at a hotel restaurant.^[12]

• In the movie Casino Royale, David Niven's character orders a pot of jasmine tea from his assistant, which he clarifies as Lapsang souchong. ^[13]
• In the book The Goldfinch by Donna Tartt, the main character, Theo, is served Lapsang souchong tea by Hobie, a cabinetmaker.
• In the song Beautiful World on his album Man @ Work, Colin Hay mentions liking to drink Lapsang souchong.
• Lapsang souchong tea is given a nod in James A. Michener's novel CENTENNIAL. In a passage set at the annual rendezvous in the Rocky Mountains, central character Alexander McKeag discovers the tea via an English trader, and upon tasting it, pronounces the tea to be "better than whisky."
• In "The Bane Chronicles" ^[14] the high warlock, Magnus Bane, soaks in a cool bath while sipping lapsang souchong tea. It is also mentioned in other books throughout the "Mortal Instruments" series. The novellas are co-written by Clare, Maureen Johnson, and Sarah Rees Brennan.

See also

• List of smoked foods
• Black tea

References

External links

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