Most people who say they do not like Lapsang Souchong have only ever had it oversteeped from a bag. Brewed properly, it is smooth, full-bodied, and surprisingly easy to drink. Here is the method we use, and the small details that matter more than you think.
The method
- 1 level teaspoon of loose leaf per 250 ml cup (use slightly more for a teapot)
- Freshly drawn, filtered water — never reboiled
- Bring it to 95–100°C, just off the boil
- Steep 3 minutes for clarity, 4–5 minutes for full campfire intensity
- Strain into a warmed cup
- Drink black, or add a small splash of milk
Why the small details matter
Use loose leaf, not bags
Tea bags contain broken leaf dust that releases tannins fast and flavour slowly. With Lapsang Souchong, that combination is unforgiving — you get the bitterness without the body. Loose whole leaf brews evenly and forgives a forgotten timer.
Do not reboil the water
Reboiled water loses dissolved oxygen, which dulls aroma. With a tea where aroma does half the work, that is a real loss. Fill the kettle fresh each time.
Warm the cup
Pour a splash of boiling water into the cup, swirl, tip it out. A cold cup drops the brewing temperature by several degrees and you can taste it in the finish.
Three ways to drink it
Black is the way it was made to be drunk — pure smoke, oak, and resin. With milk, the smoke softens and the malt comes forward; this is how it pairs best with breakfast. Iced is unexpectedly good: brew double strength, pour straight over a tall glass of ice, add a slice of orange.
