Difference between revisions of "Lapsang souchong" - New World Encyclopedia
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| − | When drunk as a tea accompanying food | + | When drunk as a tea accompanying food, Lapsang souchong's strong smoky flavor tastes particularly good with salty and spicy dishes and also with [[cheese]]. |
Its smoky flavor also may be used to add a distinctive tang to a variety of savory culinary creations. For example, when added to [[mayonnaise]] Lapsang souchong gives an appropriate flavor for a smoked [[turkey]] [[sandwich]]<ref> Elizabeth Knight and Bruce Richardson, ''Tea in the City: New York'' (Benjamin Press, 2006, ISBN 0966347870).</ref> | Its smoky flavor also may be used to add a distinctive tang to a variety of savory culinary creations. For example, when added to [[mayonnaise]] Lapsang souchong gives an appropriate flavor for a smoked [[turkey]] [[sandwich]]<ref> Elizabeth Knight and Bruce Richardson, ''Tea in the City: New York'' (Benjamin Press, 2006, ISBN 0966347870).</ref> | ||
Revision as of 00:17, 23 January 2009
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| Type: | Black |
| Other names: | 正山小种 (pinyin: zhèngshān xiǎozhǒng) |
| Origin: | Mount Wuyi, Fujian Province China |
| Quick description: | Souchong smoked over pine fire, smoky taste. |
Lapsang souchong is a black tea originally from the Wuyi region of China province of Fujian. Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavor.
Preparation
Lapsang souchong is traditionally smoke-dried over pinewood fires. The name in Fukienese means "smoky variety" or more correctly "smoky sub-variety," referring to the type of tea bush that grows in the Wuyi Mountains of Fujian from where it originates.[1] Its distinctive smoky flavor sometimes causes it to be referred to as smoked tea, or "tarry lapsang."[2]
The leaves are first withered over fires of pine or cypress wood. After panfrying and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fried again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavor. When finished they are thick, glossy black strips, and produce a dark red beverage with a unique aroma.[3]
Lapsang souchong should be brewed in 100 °C (212 °F) water for three to four minutes to produce the best flavor. It should be strained and more water added for second and third infusions.[1]
History
The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi hills. Eager to satisfy demand, the tea producers sped up the drying process by having their workers dry the tea leaves over fires made from local pines.
Flavor
Lapsang souchong's flavor is strong and smoky, similar to the smell of a campfire or of Latakia pipe tobacco. The flavor of the pine smoke is meant to complement the natural taste of the black tea, but should not overwhelm it. However, the flavor is distinctive, with the result that people either love it or hate it.
Variation occurs in the strength of the flavor of the tea and the intensity of the smokiness. Less smoky varieties are thus available for those who prefer only a little smoke flavoring.[2]
Use
When drunk as a tea accompanying food, Lapsang souchong's strong smoky flavor tastes particularly good with salty and spicy dishes and also with cheese.
Its smoky flavor also may be used to add a distinctive tang to a variety of savory culinary creations. For example, when added to mayonnaise Lapsang souchong gives an appropriate flavor for a smoked turkey sandwich[4]
Lapsang souchong imparts a smoky flavor to oven roasted ribs even when the oven is kept at a temperature low enough to achieve a tender roast. Because of this quality, Chinese cooks smoke a variety of foodstuffs over smoldering black tea.
Cultural significances
Regional variations
Lapsang souchong from the original source is increasingly expensive, as Wuyi is a small area and there is increasing interest in this variety of tea.
Over the years this tea has suffered many transformations as tea producers would take old tea, smoke it heavily or even add chemicals with smoke flavor, and sell it as Lapsang Souchong. It is also sold in tea bags, although this does not necessarily imply a loss in quality of the tea.
Chinese tea makers who moved to Taiwan developed a strong tea industry there. One of the teas they cultivated is Lapsang souchong. Although similar to the original in terms of method of production, the Taiwanese tea is stronger and more heavily smoked.[2]
Notes
- ↑ 1.0 1.1 Jane Pettigrew and Bruce Richardson, The New Tea Companion (Perryville, KY: Benjamin Press, 2008, ISBN 978-0979343179)
- ↑ 2.0 2.1 2.2 Mary Lou Heiss and Robert J. Heiss, The Story of Tea: A Cultural History and Drinking Guide (Berkeley, CA: Ten Speed Press, 2007, ISBN 978-1580087452)
- ↑ Kit Chow and Ione Kramer, All the Tea in China (China Books & Periodicals Inc., 1990, ISBN 0835121941).
- ↑ Elizabeth Knight and Bruce Richardson, Tea in the City: New York (Benjamin Press, 2006, ISBN 0966347870).
ReferencesISBN links support NWE through referral fees
- Gautier, Lydia. 2006. Tea: Aromas and Flavors Around the World. San Francisco, CA: Chronicle Books. ISBN 978-0811856829
- Heiss, Mary Lou, and Robert J. Heiss. 2007. The Story of Tea: A Cultural History and Drinking Guide. Berkeley, CA: Ten Speed Press. ISBN 978-1580087452
- Pettigrew, Jane, and Bruce Richardson. 2008. The New Tea Companion. Perryville, KY: Benjamin Press. ISBN 978-0979343179
- Knight, Elizabeth, and Bruce Richardson. Tea in the City: New York. Benjamin Press, 2006. ISBN 0966347870
- Chow, Kit, and Ione Kramer. All the Tea in China. China Books & Periodicals Inc., 1990. ISBN 0835121941
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| Black tea | Blended and flavored teas | Chinese tea | Earl Grey tea | Green tea | Herbal tea | Lapsang souchong | Masala chai | Mate tea | Mint tea | Oolong tea | Turkish tea | White tea | Yellow tea | ||||
| Tea culture | Related to tea | |||
| China | India | Japan | Korea | Morocco | Russia | United Kingdom | United States | Samovar | Tea house | Teapot | Tea set | |||
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