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Lapsang Souchong Tea = Not Cool

  • Dec 18, 2008
  • by
This tea is nasty. I consider myself open-minded when it comes to teas and flavors and the like. But this tea? No. 
I found a box at this specialty supermarket next to my workplace in downtown Chicago. Most grocery stores carry the brand, Twinings. Not many carry this flavor. And, again, I can see why.

This tea tastes like mulch. It tastes like burnt bacon, but without the bacon. It tastes like campfire without the 'smores--like burning embers.

Even worse? It smells up your cubicle at work, and no one stops talking about it for weeks. Whoops!
lapsang souchong

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November 14, 2010
Well Lapsang is definitely an aquired taste I did not like at when I tried it first but now I think it's rather good but it is not a Tea to drink every day that's for shure.
November 14, 2010
My wife described Lapsang Souchong as black tea filtered through dirty socks that had been dried by a smoky camp fire. That said, I like it, believe it or not!
November 14, 2010
Ha Ha :-)
July 17, 2009
I've never tried this specific flavor, but actually I'm not a fan of any Twining teas, the taste always seems average. I am currently drinking a yummy Trader Joe's organic tea that I will review in the near future. I really want to try this Zhena's Gypsy Tea! Thanks for the review, I'll avoid buying that!
About the reviewer
Robyn ()
Ranked #530
I work (a lot) at a risk management firm and am taking a few business classes in my spare time online from the University of Illinois. When I'm not doing that, I'm at home thinking about cleaning my apartment … more
About this topic


Lapsang souchong is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea. 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.

The name in Fukienese means "smoky variety" or more correctly "smoky sub-variety." Lapsang souchong is a member of the Wuyi Bohea family of teas. 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.

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. 

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