Lapsang souchong

Lapsang souchong
Type	Black
Origin	Fujian Province, China
Quick description	Black tea that is smoke-dried
Temperature	95 °C (203 °F)
Time	2–3 minutes
Chinese name
Traditional Chinese	正山小種
Simplified Chinese	正山小种
Literal meaning	“Coarse tea leaves from the Upright Mountains”
Transcriptions Standard Mandarin Hanyu Pinyin zhèngshān xiǎozhǒng IPA [ʈʂə̂ŋ.ʂán ɕjàʊ.ʈʂʊ̀ŋ] Yue: Cantonese Jyutping zeng3 saan1 siu2 zung2 IPA [tsɛːŋ˩.saːn˥.siːu˧˥.tsoŋ˧˥]
Alternative Chinese name
Traditional Chinese	立山小種
Simplified Chinese	立山小种
Literal meaning	“Coarse tea leaves from Li Mountain”
Transcriptions Standard Mandarin Hanyu Pinyin lìshān xiǎozhǒng IPA [lî.ʂán ɕjàʊ.ʈʂʊ̀ŋ] Yue: Cantonese Jyutping laap6 saan1 siu2 zung2 IPA [laːp̚˨.saːn˥.siːu˧˥.tsoŋ˧˥]

Lapsang souchong (/ˌlæpsæŋ ˈsuːtʃɒŋ/; Chinese: 立山小種) or Zhengshan xiaozhong (Chinese: 正山小種; pinyin: zhèngshān xiǎozhǒng, 'Proper Mountain Small Varietal') is a black tea consisting of Camellia sinensis leaves that may be smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can be varied by locating the leaves closer or farther (or higher or lower in a multi-level facility) from the source of heat and smoke or by adjusting the duration of the process. The flavour and aroma of smoked lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and usually not sweetened with sugar. The tea originates from the Wuyi Mountains region of Fujian and is considered a Wuyi tea (or bohea). It is also produced in Taiwan. It has been labelled as smoked tea (熏茶), smoky souchong, tarry lapsang souchong and lapsang souchong crocodile. While the tea leaf grading system adopted the term souchong to refer to a particular leaf position, lapsang souchong may be made with any leaf of the Camellia sinensis plant,^{[citation needed]} though it is not unusual for the lower leaves, which are larger and less flavourful, to be used as the smoking compensates for the lower flavour profile and the higher leaves are more valuable for use in unflavoured or unblended teas. In addition to its consumption as a tea, lapsang souchong is also used in stock for soups, stews and sauces or otherwise as a spice or seasoning.^[1] Beginning in the early 21st century, an unsmoked variety of lapsang souchong was developed in the village of Tong Mu Guan in the Wuyi mountains. The unsmoked variety has become increasingly popular, particularly in the Chinese domestic market.^[2]