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Black tea's journey begins in the 17th century in the small village of Tongmu, nestled within a steep mountain valley. During this time, the tea in the village was processed as green tea. The local villagers, relying heavily on tea and bamboo cultivation to survive the harsh winters, faced a significant challenge when a crafty general decided to surprise his enemy by sending his troops through the mountain path that ran directly through Tongmu Village.
One spring, after the tea picking had been completed, soldiers trampled through the village, forcing the villagers to flee and hide in the mountains. The soldiers consumed the villagers' minimal food supply and slept on the freshly picked tea leaves, leaving them broken and heavily oxidized. Upon their return, the villagers found their tea leaves in a state of ruin. To salvage their crop, one villager suggested roasting the leaves over horsetail pine charcoal, a local tree, to mask the strong, over-oxidized smell. This innovative approach resulted in a tea with a distinctive smoky flavor.
Hoping for the best, the villagers begged a local merchant to take their altered crop. To their astonishment, the tea garnered a positive response, and the following year brought not only a profit but also a request for more of this unique pine-roasted tea. Thus, Lapsang Souchong was born, marking the inception of black tea.
Lapsang Souchong's fame quickly spread beyond its native region. By the late 17th century, Dutch merchants had introduced it to Europe. The tea became a favorite among the British royal family and soon sparked the "afternoon tea" tradition that continues to this day. During the Qing Dynasty, Lapsang Souchong's international popularity soared. Historical records from the period indicate that 85% of black tea exported from China was Zheng Shan Xiao Zhong, known outside China as Bohea (pronounced boo-hee) tea or Lapsang Souchong. Despite imitations by farmers in other regions, the authentic Lapsang Souchong from Tongmu Village remained unparalleled in quality.
Disclaimer: The account of troops passing through Tongmu Village and the subsequent accidental creation of Lapsang Souchong is a well-known legend in tea history. While it is widely accepted and repeated, specific historical evidence for this exact event is limited.
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Rich in Antioxidants: Helps reduce oxidative stress and promote overall health.
Digestive Aid: Known to aid in digestion and soothe the stomach.
Stress Reduction: The act of brewing and savoring the tea, along with its comforting aroma, can help reduce stress.
Sustained Energy: Contains moderate caffeine levels, providing a gentle and sustained energy boost.
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Preparation Method
Western Preparation:
Use 3 grams of tea per 6-8oz of 200-205°F (91-96°C) using a teapot or infuser mug
Steep for 2-3 minutes
Good for multiple steeps
Eastern Preparation (Gong Fu Cha):
Use 5 grams (1 tea coin) of tea per 100ml of water at 205°F (96°C) using a gaiwan or small teapot
Rinse the tea to awaken the leaves
Steep for 15-20 seconds
Increase steeping time by 5-10 seconds with each subsequent infusion
Enjoy multiple infusions to savor the evolving flavors