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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Community Palate
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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 black from Fujian, China offers a distinctive drinking experience. 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 sits in the "Smoky" and "Bold" and "Deep" flavor families, so expect a cup that leans smoky and bold and deep.
How should I brew Smoked Lapsang?
Aim for water around 90–100 °C (195–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5 g per 100 ml, 15–30 s infusions for multiple short steeps — this way you can taste how the flavor evolves. Most black teas can handle a full rolling boil, so don't overthink the water temperature.
Where does Smoked Lapsang come from?
This black is grown in Fujian, China. After picking, the leaves received a heavy roast, which shapes the final flavor.