Black tea Lapsang Souchong

A mythical legacy
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 from the need to protect harvests from the persistent mists and humidity of Fujian's climate. From this life-saving practice, designed to accelerate drying and ensure the preservation of the leaves, emerged a unique tradition, soon to become a source of local pride. Even today, only a few family gardens perpetuate this artisanal method, at the crossroads of the tea trade routes and the great dynasties, preserving the secret of centuries-old knowledge.

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

Although 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 British product from China
Lapsang Souchong has thus become a classic in English tea houses, prized for its unique woody and smoky character, its low caffeine content, and its ability to complement savory or spicy dishes. In the Western imagination, it embodies the quintessential smoked tea: an iconic 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. Tarry Souchong is the most intense: marked by the wood fire, it appeals to lovers of powerful aromas and unforgettable character. In contrast, Imperial Gold stands out for its subtlety, combining the delicacy of jasmine with a hint of smoke for a smooth and sensory experience. The classic Lapsang Souchong, meanwhile, offers a perfect balance between woody strength and roundness, making it the essential benchmark of the range.

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

Recipe based on Chinese black tea Lapsang Souchong
Indulge in the deliciousness of a dish of small ratte potatoes, gently simmered in a Lapsang Souchong infusion. Their delicate skins evoke the memory of a night in the forest: notes of pine fire, a hint of bay leaf, and the captivating aroma of smoky tea. Serve them warm, drizzled with walnut oil, a few fresh herbs, and a sprinkle of fleur de sel: each bite combines the melting sweetness of the potato with the woody depth of the fine Chinese tea, for a warm and surprising experience.