How to Brew Lapsang Souchong Smoked Black Tea

By Luxury Tea | Published: 2026-10-18

Category: How-to Guides

Learn the best way to brew Lapsang Souchong smoked black tea at home, with step-by-step instructions to balance its smoky depth and avoid common mistakes.

Quick answer

Use water just off the boil (195°F / 90°C) and steep for 3 minutes to bring out the pine-smoked character without harshness.

Why water temperature matters for smoked tea

Lapsang Souchong's smoky notes come from pinewood drying, not from added flavoring. Boiling water (212°F / 100°C) can extract bitter tannins and overwhelm the delicate balance between smoke and natural black tea sweetness. A slightly cooler temperature preserves the tea's full-bodied texture while keeping the smoky profile clean.

Choosing the right vessel

A pre-warmed ceramic teapot or a wide-mouth cup works best. The clay or porcelain holds heat steadily, allowing the leaves to unfurl evenly. Avoid metal infusers that can impart a metallic taste and mask the tea's distinctive character.

Step-by-step brewing guide

1. Heat your water: Bring fresh, filtered water to a boil, then let it cool for about 30 seconds until it reaches 195°F / 90°C. If you don't have a thermometer, remove the kettle just as small bubbles form at the bottom.
2. Warm your teapot or cup: Pour a splash of the hot water into your brewing vessel, swirl, and discard. This prevents the tea from shocking and cooling too quickly. Skipping this step can result in a weak first infusion.
3. Measure the leaves: Use 1 teaspoon (about 2.5 grams) of loose Lapsang Souchong per 8 oz (240 ml) of water. Adjust to taste—more leaves intensify smoke, less soften it. Too many leaves can make the tea overwhelmingly smoky and bitter.
4. Steep for 3 minutes: Pour the hot water over the leaves and cover. Set a timer for 3 minutes. Do not oversteep. At 4+ minutes, bitterness from tannins will dominate the smoky notes.
5. Strain and serve: Pour the tea through a fine-mesh strainer into your cup, leaving the leaves behind. The leaves can be re-steeped once for a milder cup. Leaving leaves in the cup continues extraction and turns the tea bitter.

About this tea

Lapsang Souchong - Smoked Black Tea: Expertly smoke-dried over pinewood to create its iconic smoky depth. The smoke is integral to the leaf, so proper brewing prevents it from turning harsh or ashy.
Lapsang Souchong - Smoked Black Tea