Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Fujian, China
Processing
Heavy Roast
Flavor Profile
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Tasting Notes
SmokyBoldDeep
Vendor Notes
This classic black tea from Wuyi offers a profound, intense profile with a distinct pine smoke character, sure to appeal to aficionados of peated whisky. Beneath the initial heavy smoke, deeper, rich flavors emerge and unfold across multiple infusions, delivering a truly robust and captivating experience.
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About This Tea
What does Smoked Lapsang taste like?
This classic black tea from Wuyi offers a profound, intense profile with a distinct pine smoke character, sure to appeal to aficionados of peated whisky. Beneath the initial heavy smoke, deeper, rich . It leans smoky, bold and deep.
How should I brew Smoked Lapsang?
Water around 90–100 °C (195–212 °F). In a mug, steep 3–5 min. For gongfu, use 5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. Full boil is fine for most blacks. Don't overthink it.
Where does Smoked Lapsang come from?
Grown in Fujian, China. The leaves got a heavy roast after picking.
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