Lapsang Souchong Recipe

Time8m

Serves1

china

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Ingredients

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1
Heat water
Bring 8 oz (about 240 ml) of fresh cold water to a full rolling boil (212°F / 100°C). Lapsang Souchong is a black tea and should be brewed with boiling water to extract its full flavor.
2
Warm vessel (optional)
Pour the 2 oz of hot water into your teapot or cup, swirl to warm, then discard that water. Warming the vessel preserves infusion temperature.
3
Measure tea
Place 2 tsp of Lapsang Souchong loose-leaf tea into an infuser, teapot, or directly into the cup (use a strainer if brewing loose). This quantity yields one 8 oz serving with robust flavor; reduce to 1.5 tsp for a lighter cup.
4
Pour and steep
Pour the freshly boiled water directly over the tea leaves. Cover the teapot or cup to retain heat and steep for 3 to 4 minutes. Steep 3 minutes for a milder smoke and tannin level, up to 4 minutes for a stronger, smokier cup.
5
Strain and serve
Remove the leaves (lift infuser or strain the tea) after the chosen steep time to avoid over-extraction and bitterness. Pour tea into a cup and taste.

6
Sweeten or brighten
If desired, add honey (about 1 tsp) to sweeten. Stir until dissolved. A small squeeze of lemon (one slice) can add brightness that contrasts the smokiness — add sparingly to taste.
7
Add milk (optional)
For a creamier cup, add 1 tbsp milk. Lapsang Souchong’s smoke can pair well with milk but start with a small amount so it does not overpower the tea’s character.