Black tea Lapsang Souchong

A mythical heritage
It was in the heart of the Wuyi Mountains, in the 17th century, that the art of smoking tea leaves over pine logs was born; an invention born out of the necessity to preserve harvests against the persistent mists and humidity of the Fujian climate. From this salvific act, intended to accelerate drying and ensure the preservation of the leaves, a unique tradition emerged, soon to become a local pride. Even today, only a few family gardens perpetuate this artisanal method, at the crossroads of tea routes and great dynasties, preserving the secret of age-old knowledge.

The term “souchong” comes from Chinese and literally means “small variety” or “small leaf.” These leaves, less rich in theine than buds or young shoots, give Lapsang Souchong a naturally gentler infusion, ideal for tasting at the end of the day or in the evening.

While Lapsang Souchong is a typically Chinese tea, it is very little consumed in China where palates prefer more delicate teas; this smoked tea was first developed for export and achieved great success in Europe, especially in Great Britain from the 19th century.

A classic so British from China
Lapsang Souchong thus became a classic in English tea houses, appreciated for its woody and smoky uniqueness, its low caffeine content, and its ability to accompany savory or spicy dishes. In the Western imagination, it embodies smoked tea par excellence: an emblematic specialty in English selections, often associated with the world of gentlemen, Victorian tea time, and explorers...

At Betjeman & Barton, the family of smoked teas flourishes with distinct nuances. The Tarry Souchong is the most intense: marked by wood fire, it captivates lovers of powerful aromas and unforgettable character. In contrast, Imperial Or stands out for its subtlety, combining the delicacy of jasmine with a hint of smoke, for a gentle and sensory experience. The classic Lapsang Souchong, meanwhile, offers a perfect balance between woody strength and roundness, making it the essential reference in the range.

Tea and Food Pairings
For a daring pairing, combine your Lapsang Souchong with a dark chocolate and smoked praline dessert. The tea, with its notes of burnt wood and resin, pairs beautifully with the crunchy praline, whose roasted hazelnut extends the warmth of the wood fire. The 68% dark chocolate (Ecuador or Tanzania origin) enhances the tea's depth, while the light mousse balances the bitterness. Together, they create a winter dessert with a dark and enveloping elegance.

Recipe using Lapsang Souchong Chinese Black Tea
Indulge in a delicious dish of small ratte potatoes, gently candied in a Lapsang Souchong infusion. Their thin skins evoke a night in the forest: notes of pine fire, a hint of laurel, and the captivating aroma of smoked tea. Serve them warm, drizzled with a touch of walnut oil, a few fresh herbs, and a pinch of fleur de sel: each bite combines the melting sweetness of the tuber with the woody depth of the great Chinese tea, for a warm and surprising experience.