Lapsang Souchong: What the Rest of the World Asked for
The cup of Lapsang Souchong gathers colour fast—amber, copper, then a deep red-brown that almost blacks out the centre. The smoke rises before anything else, filling the breath with wood fire and resin, but underneath, if you wait, there’s a sweetness that’s easy to miss. In the Wuyi Mountains, some of the most prized leaves are barely smoked at all. The world remembers the smoke, but that’s only the first impression. What else is in the cup, waiting for someone to notice?
Today's cup: Lapsang Souchong — Camellia sinensis, smoked over pinewood. 1 tsp, 200mL, 100°C, three minutes. It takes a…
The skinny
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