Lapsang souchong (; ) or Zhengshan xiaozhong (, 'Proper Mountain Small Varietal') is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are Tea processing or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can be varied by locating the leaves closer to or farther from (or higher or lower in a multi-level facility) the source of heat and smoke or by adjusting the duration of the process.
The flavour and aroma of smoked lapsang souchong is described as containing notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and is usually not sweetened with sugar. The tea originates from the Wuyi Mountains region of Fujian and is considered a Wuyi tea (or bohea). It is also produced in Taiwan. It has been labelled as smoked tea (), smoky souchong, tarry lapsang souchong and lapsang souchong crocodile. While the tea leaf grading system adopted the term souchong to refer to a particular leaf position, lapsang souchong may be made with any leaf of the Camellia sinensis plant, though it is not unusual for the lower leaves, which are larger and less flavourful, to be used as the smoking compensates for the lower flavour profile and the higher leaves are more valuable for use in unflavoured or unblended teas. In addition to its consumption as a tea, lapsang souchong is also used in stock for soups, stews and sauces or otherwise as a spice or seasoning. Beginning in the early 21st century, an unsmoked variety of lapsang souchong was developed in the village of Tong Mu Guan in the Wuyi mountains. The unsmoked variety has become increasingly popular, particularly in the Chinese domestic market.
The trade name later became lapsang souchong from the Fuzhou dialect: La ('pine') Sang ('wood') with souchong meaning 'small sort' referring to the leaves used. Prior to the British East Indian Company's adoption of the terms black and green to categorize teas, the tea leaves coming from the Wuyi Mountains area were referred to as bohea, with souchong (小种) referring to a different grade. Before lapsang came into use, the term smoky souchong was used to describe this tea leaf. Lapsang souchong that is produced in Taiwan is often referred to as tarry lapsang souchong or lapsang souchong crocodile. The word souchong would later be integrated into the tea leaf grading system to refer to the fourth and fifth leaves which are the larger, broader leaves.
The British East India Company included Souchong teas as its common imports to colonial America. In the Boston Tea Party, 35 chests of Souchong tea were destroyed.
Smoked lapsang souchong is Tea processing but with an intermediary step of smoking or the addition of an artificial smoke flavour. There are several ways this smoking may be accomplished. The traditional means, referred to as Zheng Shan Xiao Zhong, is to entirely process the leaves within the smoke house, equivalent to a cold smoke, though most of the smoke flavouring is instilled during the final drying phase. The indoor withering is done with the leaves laid out on bamboo mats and turned at intervals, followed by a period of rolling to break cell walls and initiate oxidation. The leaves are transferred to cloth bags where they are allowed to oxidize for 5 to 6 hours with a quick pan-firing to the seal the cell walls and halt the oxidation. A second rolling (twisting) then occurs followed by 8 to 12 hours of drying in the presence of smoke.
Generic lapsang souchong uses a similar process but with leaves collected from more distant farms. These leaves are partially processed (e.g. partially withered or oxidized) after plucking and then transported to a centralized smoking facility where they are hot smoked. Smoking may also provide a means to create a marketable product from older or less flavourful leaves. Customization can be accommodated by varying the duration of the smoking or placement of a batch relative to the source of heat and smoke, in addition to the leaf selection. The smoke shed has several upper floors or lofts made of wooden slats where leaves can be laid out, allowing batches to be closer or farther from the source heat and smoke. In addition to Fujian, tea smoking facilities are also located in Taiwan where the lapsang souchong is known for being more heavily smoked.
The aroma of the dry leaves is described as having intense empyreumatic notes reminiscent of bacon while the liquor is known for its lingering smoky flavour. Other flavours associated with lapsang souchong include wood smoke, pine resin, smoked paprika, dried longan, and peated whisky. Lapsang souchong lacks the bitterness that can come with other black teas, so it does not need to be sweetened and can be brewed strongly. It is a full-bodied tea that can be prepared with or without milk.
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.
With its wood-smoked flavour, lapsang souchong is also used as a spice for flavouring or seasoning foods. As well as being added to stock for soups, stews and sauces, lapsang souchong is also a spice in vegetarian recipes, a component in Spice rub, and a flavouring for boiled eggs. When prepared as a tea (rather than used as a seasoning), lapsang souchong pairs well with meals of tuna, cod, game, and eggs, or with brunch.
Cultivation and processing
Preparation, flavour and aroma
Tea blends and culinary uses
See also
External links
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