Key takeaways

• Lapsang Souchong is a black tea smoked over wood fires, from the Wuyi Mountains in China.
• Hakgala offers a Lapsang Souchong-style smoked Ceylon tea.
• It is smoky, smooth and sweet, and a favourite ingredient for chefs.
• Store it away from other teas because its aroma travels.
• Beginners can blend it with breakfast tea.

Introduction

Open a pack of Lapsang Souchong and you will never forget the aroma. It smells of a campfire on a cold night: pine smoke, wood and a hint of something sweet, like smoked fruit or resin. In the cup, it is smooth and deep, with smoky, earthy notes and a surprising sweetness. People tend either to love it or to find it too strong, but those who love it often call it their favourite tea of all.

Lapsang Souchong is one of the oldest black teas in the world. It comes from the Wuyi Mountains in Fujian province, China, where tea makers dried the leaves over pinewood fires. Today, “Lapsang Souchong” describes this smoked style of black tea, and producers in several countries make smoked teas inspired by it.

Hakgala, the Ceylon tea brand of Raiden (Pvt) Ltd, offers a Lapsang Souchong-style smoked tea made from Ceylon black tea grown on Raiden’s own plantations in Sri Lanka, gently smoked over wood fires. It is produced under local and international certifications, and Dsigngo Marketing manages the brand worldwide.

This article explains the history of Lapsang Souchong, how smoked tea is made, how a Ceylon smoked tea compares with the Chinese original, how to brew it, and how to use it in cooking and cocktails, with advice for hotels, chefs and retailers.

What is Lapsang Souchong?

Lapsang Souchong is a black tea that is smoked during processing, usually over pinewood fires. The smoke gives it a distinctive aroma and flavour. Key features:

• Aroma: smoky, like pine wood or a campfire.
• Taste: smooth and full, with smoky, woody notes and natural sweetness, sometimes described as smoked fruit or caramel.
• Body: medium to full.
• Colour: a deep amber-red liquor.

The word “souchong” refers to a type of tea leaf: the larger leaves further down the stem, below the bud and youngest leaves. “Lapsang” is often said to refer to the area in the Wuyi Mountains where the tea originated. The smoky style probably developed partly by accident, when tea makers dried leaves over fires, and partly by design, because smoking helped the tea keep on long journeys and produced a flavour that foreign buyers came to love.

A short history

The Wuyi Mountains in northern Fujian have been famous for tea for centuries. According to a widely told story, during a period of unrest in the region, soldiers passing through a village delayed the tea makers, and the leaves were left to oxidise too long. To save the tea, the makers dried it quickly over fires of local pine, and the smoky tea that resulted proved popular with Dutch and later British traders.

Whether or not the story is true, smoked black tea from Fujian was among the earliest black teas exported to Europe, and Lapsang Souchong became especially popular in Britain. Its strong character made it a favourite of some well-known tea lovers, and it remains a fixture in British tea rooms today.

Over time, demand for smoky teas led producers outside the original area to make similar teas, smoking black tea over different woods. These teas are often described as “Lapsang Souchong style” or simply “smoked tea”.

How smoked tea is made

The traditional process combines black tea manufacture with smoking:

1. Plucking the leaf, often slightly larger “souchong” leaves.
2. Withering, sometimes over smoky fires, which begins to give the leaf its aroma.
3. Rolling to twist the leaf and release its juices.
4. Oxidation, as for any black tea.
5. Smoking and drying, where the tea is spread on racks above smouldering wood fires so the smoke passes through it as it dries. The length of smoking decides how smoky the final tea is.
6. Sorting and packing.

For Hakgala’s smoked tea, Ceylon black tea from Raiden’s own plantations is made by the orthodox method and then gently smoked over wood fires to give a balanced, smooth smokiness that does not overwhelm the bright character of the Ceylon leaf. Bold leafy grades such as OP and OPA are well suited to smoking, because the whole leaf absorbs the smoke evenly (see Leafy Ceylon Black Tea Grades: OP, OP1, OPA, BOP1, Pekoe and Flowery Pekoe).

How smoke changes tea

When tea dries over a wood fire, the leaf absorbs aromatic compounds from the smoke. Wood smoke contains compounds that smell smoky, spicy and sweet, the same families of aromas found in smoked foods such as bacon, smoked salmon and smoked cheese. They settle on the surface of the leaf and are released again when hot water is poured on.

The type of wood matters. Resinous pinewood gives the classic, intense Lapsang aroma, with notes of resin and pine. Hardwoods such as oak or fruitwoods give a softer, sweeter smoke. The amount of smoke and the length of smoking decide the intensity, from a light, gentle smokiness to a powerful, campfire-like character.

The base tea matters too. A bright, well-made black tea keeps its own character under the smoke, so the cup tastes of both tea and smoke rather than smoke alone. That is why Hakgala smokes its tea gently: to keep the bright, clean character of Ceylon tea while adding warmth and depth.

Chinese Lapsang Souchong and Ceylon smoked tea compared

How Hakgala smoked tea tastes

How to brew smoked tea

Hot

1. Heat fresh water to 95–100°C.
2. Use 2–3 grams of tea per 250ml cup. Start with less if you are new to smoked tea.
3. Brew for 3–4 minutes. Longer brewing increases both smokiness and astringency.
4. Drink it plain, or with a little milk and sugar for a softer cup.

Blending with other teas

If you find smoked tea too strong, try mixing it with Hakgala English Breakfast. One part smoked tea to three parts breakfast tea gives a gentle, smoky breakfast cup that many people enjoy.

Iced smoked tea

Brew double-strength, sweeten with a little honey or maple syrup, cool and pour over ice with a slice of orange. The smoky notes are surprisingly refreshing.

Cooking with smoked tea

Smoked tea is a favourite ingredient of chefs, because it adds a smoky flavour without a barbecue.

Smoked tea salt

Grind one tablespoon of smoked tea to a powder and mix it with four tablespoons of sea salt. Sprinkle it on grilled meat, eggs, roasted vegetables or avocado toast.

Smoked tea rub for chicken or fish

Mix two tablespoons of ground smoked tea with brown sugar, black pepper, garlic powder, Ceylon cinnamon and salt. Rub it on chicken, salmon or tuna before grilling or roasting.

Smoked tea stock

Brew a strong cup of smoked tea and add it to soups, stews or braising liquids for a deep, smoky flavour, especially with beans, mushrooms or beef.

Tea-smoked dishes

In Chinese cooking, food is sometimes smoked over a mixture of tea leaves, rice and sugar in a covered wok. Smoked tea adds extra depth to this technique.

Smoked tea in drinks

Bartenders and mixologists use smoked tea to add depth to drinks:

What to eat with smoked tea

Smoked tea’s bold character suits strong flavours:

• Smoked and cured foods: smoked salmon, smoked cheese, cured meats.
• Grilled and roasted meat, especially beef, lamb and chicken.
• Strong cheeses: aged cheddar and blue cheese.
• Hearty breakfasts: eggs, sausages and mushrooms.
• Dark chocolate and caramel desserts.
• Sri Lankan dishes: devilled chicken, black pork curry and spicy grilled fish, where smoke complements spice.

A chef's pairing guide

When cooking with smoked tea, start with small amounts. Smoke is powerful, and a little goes a long way.

A smoked tea tasting at home

To appreciate smoked tea, try a simple tasting. Brew three cups side by side: Hakgala English Breakfast, Hakgala smoked tea, and a half-and-half mix of the two. Taste each plain, then with a little milk. Notice how the smoke changes the aroma, how it softens with milk, and how the blend gives you a gentle, smoky breakfast tea. Many people find their favourite is the blend.

How to judge a good smoked tea

1. Balance: the smoke should complement the tea, not cover it completely.
2. Clean smoke: a pleasant wood or pine smoke, not an acrid, chemical or burnt smell.
3. Sweetness: a good smoked tea has natural sweetness under the smoke.
4. Leaf quality: even, well-made black leaf.
5. Smooth finish: smoky and warming, without harsh bitterness.

Why smoked tea divides opinion

Smoky flavours are powerful, and our reactions to them are personal. Some people associate smoke with comfort, warmth and campfires; others find it too intense in a drink. If you are new to smoked tea, start with a lightly smoked tea, brew it for a shorter time, add a little milk or honey, or blend it with a breakfast tea. Many people who dislike their first cup grow to love it.

Smoked tea through the seasons

Smoked tea is often thought of as a winter drink, and it is wonderful on a cold, rainy day or by a fire. But it works all year round: iced with orange in summer, with a hearty breakfast in autumn, and in spring as a seasoning for grilled vegetables and fish. In Sri Lanka’s cool hill country, a cup of smoky tea on a misty evening is a perfect match for the climate. Hotels can offer it as a seasonal special, for example as a warming welcome drink in the cool months or as an iced smoked tea with citrus in the hot season.

Loose tea or tea bags?

Caffeine and wellbeing

Smoked tea is a black tea and contains caffeine. Smoking does not significantly change its caffeine content. Hakgala makes no medical claims for its teas.

Smoked tea compared with other Hakgala blends

How to store smoked tea

Store smoked tea in an airtight container, away from other teas, because its smoky aroma travels easily. Keep it away from light, heat and moisture, and check the best-before date.

Smoked tea for hotels, chefs and retailers

Dsigngo Marketing designs Hakgala packaging and recipe cards, and Raiden (Pvt) Ltd supplies hotels, chefs, importers and private label clients. The Ceylon Tea Import and Export guide explains how we work with overseas buyers.

An example in practice

The following example is illustrative and does not describe a real client.

A restaurant in Colombo wants to create a signature dish for its tasting menu that combines Sri Lankan ingredients with an international technique. The chef decides to try a smoked tea rub on seared tuna.

Dsigngo Marketing supplies Hakgala smoked tea and arranges a tasting. The chef grinds it with black pepper, Ceylon cinnamon and sea salt, and pairs the dish with a cup of the same tea. Guests love the combination, and the restaurant lists “Hakgala smoked Ceylon tea” on its menu, while Dsigngo designs a small card telling the story of Lapsang Souchong and Ceylon tea.

Frequently asked questions

What does Lapsang Souchong taste like?

Smoky, like pine wood or a campfire, with a smooth, slightly sweet black tea underneath.

Where does Lapsang Souchong come from?

The Wuyi Mountains in Fujian province, China. Today, producers in other countries also make smoked teas in the same style.

Is Hakgala's smoked tea the same as Chinese Lapsang Souchong?

It is a Lapsang Souchong-style smoked tea made from Ceylon black tea grown on Raiden’s own plantations, gently smoked over wood fires. It combines smoky flavour with Ceylon brightness.

Can I add milk to smoked tea?

Yes. A little milk and sugar softens the smoke and makes a comforting cup.

How do I cook with smoked tea?

Grind it into rubs and salts, add it to stocks and braises, or use it to tea-smoke food in a covered wok.

Why does smoked tea smell so strong?

Because the leaves absorb wood smoke as they dry. Store it separately from other teas to keep its aroma from spreading.

Is smoked tea suitable for beginners?

Yes, if you start gently: use less tea, brew for a shorter time, or blend it with a breakfast tea.

Conclusion

Lapsang Souchong is one of the most distinctive teas in the world: a black tea smoked over wood fires, born in the Wuyi Mountains of China and loved for its campfire aroma and smooth, sweet depth. It is a tea to drink, to cook with and to mix into drinks.

Hakgala’s Lapsang Souchong-style smoked tea brings that tradition to Ceylon tea, made with black tea from Raiden’s own plantations, gently smoked, produced under local and international certifications and presented by Dsigngo Marketing for tea lovers, chefs, hotels and importers.

Want a distinctive smoked tea for your menu, kitchen or shop? Contact Dsigngo Marketing for samples and product details.

Ask about Hakgala smoked tea

Related reading

• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
• English Afternoon Tea Blend: A Lighter, Brighter Ceylon Cup for Afternoon Tea
• Irish Breakfast Tea: The Boldest Breakfast Blend, Made with Ceylon Tea
• Earl Grey Tea: Bergamot, History and the Hakgala Ceylon Earl Grey
• Spiced Masala Tea: Ceylon Tea with Sri Lankan Spices, and How to Make Perfect Chai
• Rose and French Vanilla Tea: A Floral, Sweet Ceylon Black Tea
• Black Tea with Berries: A Fruity Ceylon Blend Worth Trying
• Jasmine Green Tea: The Art of Scenting Tea with Flowers, and the Hakgala Ceylon Version
• Mint Green Tea: From Moroccan Mint Tea to the Hakgala Ceylon Blend
• Lemongrass Green Tea: A Citrus-Fresh Ceylon Tea with a Sri Lankan Herb
• Lychee White Tea: Delicate Ceylon White Tea with the Sweetness of Lychee
• Hand-Made White Tea: Ceylon Buds Carefully Shaped by Hand
• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• UK Tea and Infusions Association, the history of tea: https://www.tea.co.uk/history-of-tea
• Encyclopaedia Britannica, "Tea": https://www.britannica.com/topic/tea-beverage
• Tea Exporters Association Sri Lanka, Tea Grade Nomenclature: https://teasrilanka.org/tea-grade
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk