Black tea Tarry Souchong

The pinnacle of traditional smoking
Tarry Souchong represents the culmination of the art of smoked tea in the Wuyi Mountains. Born from the same tradition as Lapsang Souchong, it intensifies the aroma even further thanks to a rigorous selection of the tea plant's most mature leaves. These large leaves, picked from the lower part of the plant, offer maximum surface area for absorbing the smoky aromas, creating a tea of ​​unparalleled strength.

The term "Tarry" (literally "tarry") evokes the aromas of vegetable tar and resin that characterize this exceptional tea. This name immediately distinguishes this version from other smoked teas: where Lapsang Souchong offers finesse and balance, Tarry Souchong fully embraces its raw strength and distinctive personality.

Like all smoked teas from Fujian, Tarry Souchong remains relatively uncommon in China, where local palates prefer the delicacy of green or white teas. This specialty was developed specifically for export and is now winning over Western enthusiasts seeking bolder taste experiences.

The king of smoked teas
The making of Tarry Souchong is akin to a true ceremony, where each ancestral gesture contributes to expressing the richness of its terroir. The harvest takes place in the heart of spring or summer, when the mature leaves, the fourth and fifth, are gently picked, brimming with mountain freshness. Then comes the withering phase: the leaves rest under a woody breeze in warm tea houses to release excess moisture. The hand-blending process delicately initiates oxidation, which continues for one to three hours in a humid and controlled atmosphere, gradually revealing a deep and silky aromatic profile.

The most emblematic step remains the smoking process: suspended on bamboo racks, the leaves slowly absorb the smoke of resinous woods—pine, sometimes spruce or cypress, each species having its own distinctive character. This ritual, orchestrated in the traditional houses of the Wuyi Mountains, lasts from a few hours to almost a day, depending on the desired intensity. Thus, Tarry Souchong acquires its unique aroma, a subtle blend of tradition, patience, and the magic of the Fujian landscapes.

Food and tea pairings
A platter of Corsican charcuterie and cheeses pairs beautifully with Tarry Souchong: tender lonzu, delicately spiced coppa, mature sheep's milk tomme, and creamy brocciu. The woody, smoky power of the Tarry enhances the salinity and aroma of the cured meats, while enveloping the cheese's sweetness with a long, aromatic finish. This pairing unites the rustic warmth of the island with the delicate depth of the tea, offering a moment that is both refined and authentic.

Recipe using black tea from China, Tarry Souchong
And what if you dared to try a revolutionary marinade for lamb chops? Generously infuse Tarry Souchong tea in a mixture of olive oil, crushed garlic, fresh rosemary, and cracked black pepper. Let the meat soak up these aromas for several hours before quickly grilling it over high heat. The tea imparts its smoky depth, penetrating the meat and creating a caramelized crust with hints of wood smoke. Each bite reveals the masterful encounter between the tenderness of the lamb and the woody intensity of the great Chinese tea: a powerful and unforgettable dish.