Why Traditional Smoked Lapsang Souchong is Becoming Increasingly Rare?

——Traditional smoked Lapsang Souchong, prized for its pinewood smokiness and lychee-like sweetness, is growing rare due to strict logging bans on Masson pine. Its three-stage smoking process creates a bold, whisky-like depth. Modern unsmoked versions offer floral notes, but true artisanal craftsmanship keeps both styles exceptional.

The most distinctive feature of traditional smoked Lapsang Souchong is its rich pinewood aroma and lychee-like sweetness—often described as "pine smoke fragrance, longan soup"—a truly unique profile.

To achieve this authentic pine smoke and lychee sweetness, the tea leaves must undergo three rounds of smoking, all using aged local Masson pinewood.

These old pine trees are abundant in Wuyi Mountain National Nature Reserve, but strict logging restrictions now make the wood extremely scarce. As a result, the production of traditional smoked Lapsang Souchong has dwindled, turning it into a rare treasure.

The three rounds of smoking take place in a traditional "Qing Lou" (smoking house):

First Smoking (Withering): Fresh leaves absorb pine smoke through their stems, infusing the aroma deep into the fibers.

Second Smoking (Drying): The smoke further permeates the leaves, intensifying the fragrance.

Third Smoking (Re-roasting): A final smoking locks the aroma firmly into the tea.

After this meticulous process, the tea develops a deep, penetrating pine smoke character—reminiscent of Islay Scotch whisky’s peaty smokiness. The dry leaves are tight, slender, and glossy black, releasing a bold smoky scent. When brewed, the liquor is bright orange-red, clear and luminous, with a high-aroma profile. The taste blends smoky pinewood with a refreshing sweetness and a distinctive longan-like richness. The smokiness lingers through multiple infusions, and with aging, the pine notes mellow into dried fruit tones, enhancing the tea’s smoothness.

Due to logging restrictions, fewer tea producers adhere to this traditional method today. Most now opt for modern unsmoked Lapsang Souchong, which highlights floral, fruity, and honeyed notes.

The modern version offers a sweet, lively taste with layered aromas, but crafting it still demands skill. From withering to fermentation, pan-firing, and charcoal roasting, each step relies on artisan expertise.

As an old Tongmu Village saying goes:

"Seven years to enter the tea fields,
A decade to master withering,
Twenty to perfect fermentation,
Thirty to glimpse the red-hot wok,
A lifetime to learn smoking—
Only then can you make Lapsang Souchong."

Origins & Legacy

Lapsang Souchong originated in Tongmu Village, Wuyi Mountain, Fujian. "Souchong" refers to its small-leaf varietal, while "Lapsang" (正山) denotes authenticity—limited to teas grown in Tongmu and nearby areas at the same altitude, processed traditionally. It’s a protected geographical indication (PGI), with production confined to a 50 km² zone.

Dating back to the Ming Dynasty, legend says the tea was born by accident when soldiers camped on freshly picked leaves, causing unintended oxidation. The desperate farmers salvaged the batch by smoking it over Masson pinewood, creating the world’s first black tea.

Later, it reached Europe, captivating British royalty and becoming the emblem of Chinese tea in the West.

Terroir of Tongmu Village

Nestled in Wuyi Mountain’s core reserve (avg. 1,200m altitude), Tongmu enjoys cool, misty climates year-round, slowing tea growth and boosting amino acids for a sweet, complex flavor. With 2,000+ mm annual rainfall, 80% humidity, and acidic, fertile soils, the region yields teas of exceptional tenderness and durability—naturally chemical-free.

This unparalleled terroir crafts Lapsang Souchong’s unmatched depth and rarity, making each sip a testament to centuries of tradition.