black Origin: Tong Mu, Wuyi Mountains — Fujian, China

Lapsang Souchong

Black tea dried over pine smoke: bonfire, bacon, and dried longan notes in the most divisive cup in tea.

Essential Brewing Parameters

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Water Temperature

95–100°C (203–212°F)

Do not overheat — preserve aromatics

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Steep Duration

3–4 min

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tsp (3 g) · 2 steeps

Medium-high (~40 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Lapsang Souchong

Real Lapsang from Tong Mu is a balanced smoke (dried longan fruit under pine) rather than the ashtray blast of cheap exports — seek the balanced version before judging the category. It pairs with savory food like no other tea and anchors Russian Caravan blends. The unsmoked original from the same villages (Tong Mu Lapu) is one of tea's quiet revelations: honeyed, mineral, and calm.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →