Description
Lapsang Souchong is a smoked tea produced by exposing dried tea leaves to pine bark smoke at 70–80 °C for 2–3 hours.
Technical
During smoking, tea polyphenols react with smoke-derived aldehydes and phenols in a Maillard-type reaction, forming melanoidins and aromatic phenols such as guaiacol and syringol. The thermal degradation also reduces caffeine content and moisture, enhancing shelf life. The resulting compounds contribute to the tea’s distinctive smoky, woody, and slightly sweet aroma.
Science
Primary Reaction
Maillard-type reaction between tea polyphenols and smoke-derived aldehydes/phenols
Sensory Profile
Aroma ()
smokywoodyresinousslightly sweetearthycharredpine-likecampfire-like
Wine Analogy
Similar to the smoky character of some Syrah wines aged in toasted oak barrels