Tarry Lapsang Souchong

2 reviews
£9.99
(25p per cup)
122 in stock

A Lapsang Souchong smoked using the resinous bark of the pine trees, as well as the fragrant wood.  Deep, dark and strong this not for the the fainthearted.

Picked, rolled, fired and then smoked, this tea epitomises hand-made orthodox crafting. In an age of artificial chemicals and flavourings these are real wood smoked leaves.  Unlike the subtlety of our Lapsang Souchong, this tea is more of a Laphroaig than a Springbank.

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Customer Reviews
5.0 Based on 2 Reviews
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HK
03 March 2021
Halina K.
United Kingdom United Kingdom
H

This is my favourite Lapsang by a long chalk. I’ve tried many, and unlike the ‘fake’ smoked flavour of some, this one is light, fragrant, woody, smoky and delicious. Excellent quality tea!

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JF
19 February 2021
Josephine F.
United Kingdom United Kingdom
The best Lapsang ever

10/10! I am a Lapsang-lover who can can taste synthetic smoke flavouring a mile off. This is in a class of its own, then: swirling with smokiness from the actual woodsmoke, with a subtle bonfireishness that enhances the strong black tea itself, enough to power me on from my ritual 4pm cup through till bedtime. I panic if I ever make the mistake of running out!!!

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Tarry Lapsang Souchong
Tarry Lapsang Souchong
Tarry Lapsang Souchong
Tarry Lapsang Souchong

Tasting Notes

A rich, peaty black tea. The aroma is much like sitting by an open fire; smoky, warming and comforting.

Many of our customers enjoy this tea brewed strong and add asilky drop of milk. It also makes a fine hot toddy with whiskey and honey.

Quantity

Use 2.5g of tea per 150ml of water.

Temperature

For the optimum infusion use 80°C (176°F) water.

To enjoy this tea very strong and balanced with rich, full-fat milk,  use water at a higher temperature (90 - 95°C / 194 - 203°F).

Time

Infuse for 1 - 2 minutes, tasting regularly. 

Infusions

You can infuse this tea at least twice.  With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

25p per cup based on 2.5g of tea per 150ml of water and 2 infusions.

From 'Infused: Adventures in Tea':

"To make what is known as Tarry Lapsang, the stronger relation, the bark is left on for a more resinous taste. It’s finished with a longer smoking, to add more heft."

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