Lapsang Souchong: A Smoky, Woodsy Tea
An ancient Chinese tea to elevate your cocktails
Happy Year of the Snake
Last week marked the start of the Lunar New Year, the most important holiday in China and many other Asian countries. As of this year, Lunar New Year is a public school holiday in the state of New York which means I had the day off. Thanks to the efforts of our local school’s Diversity, Equity and Inclusion committee, my kids are very interested in learning about this holiday, and we spent part of our day off at the library at a lantern-making workshop, as well as making noodles at home. We are lucky to live in a community that will not back down on DEI.
I have long been interested in tea, from both culinary and historical perspectives. I start every day with a cup, and I often drink herbal tea in the late afternoons. I’ve also long been interested in ancient and pre-modern China. Lisa See is one of my favorite authors and one of the few I whom I can say I’ve read all their work. The Tea Girl of Hummingbird Lane is a book about a family that has been harvesting pu’er tea for generations. It led to my drinking loose tea and unique varieties when I could find them. How I wish I could grow tea plants here in the Hudson Valley!
A Tea to Consider
I recently purchased some Lapsang Souchong. I don’t remember where I first heard of it, but it is believed to be the first black tea produced in China. It is dried over pinewood smoke, producing a smoky flavor that it is known for. Legend has it that it was produced by accident — it needed to be dried out in time for the market after traveling soldiers squashed their precious leaves. The Chinese farmers did not think much of it, but Dutch and English traders loved it. The oxidized leaves fared better on long ocean voyages to Europe than more delicate green varieties, whose higher moisture content invited mold and mildew. Lapsang souchong’s distinctive flavor adapted to Western tea brewing methods, and its longer shelf life inspired demand for other black teas.
By 1760, the British East India Company reported shipping 62,900 pounds of lapsang souchong to the Annual Register. Black teas aren’t very popular in China, but have become the default style of tea served in the West, in part to lapsang souchong’s influence.
One sip, and I knew I had to put this in a cocktail. It would also work beautifully in a ganache.
I broke my Dry January with this cocktail. I should have eased my way back in with some wine, but I was too excited to try this. It was strong. Like, the room spun a little bit, and I did not finish it. BUT, I am coming off COVID and Dry January so don’t let that keep you from trying this. You can always add less alcohol.
Ingredients
1 ounce lapsang simple syrup (recipe below)
2 ounces brewed lapsang tea
1 ounce Scotch
1.5 ounces bourbon
a splash of lemon juice
Directions
Brew lapsang tea and let it cool. Use the same teabag or loose tea in an infuser to make the simple syrup. Add the rest of the ingredients to a cocktail shaker over ice, shake, and pour over ice.
Simple Syrup
1/2 cup of water
1/2 cup maple syrup
lapsang souchong teabag or one serving of loose tea in an infuser
Directions
Heat maple syrup and water over low heat for 3–5 minutes. Add tea, remove from heat and let cool. Remove tea and store in an airtight container.
Next week, I’ll be making a dessert cocktail for Valentine’s Day.
Cheers,
Anne
References
https://inpursuitoftea.com/blogs/the-ipot-journal/lapsang-souchong-history-production-brewing