Souchong Tea Brewing: Temperature, Ratio & Timing That Works

Souchong tea — also labeled Lapsang Souchong or Zhengshan Xiaozhong — is the pine-smoked black tea from the Wuyi Mountains in Fujian. The formal Chinese standard for this category is GB/T 13738.2, “Black tea — Part 2: Souchong” [1]. That slow pine smoke, not aggressive brewing, creates the signature aroma. But many cups fail because the brewer treats Souchong like a generic black tea and leans on boiling water to “open up” the leaf.

Getting temperature, leaf ratio, and steep timing right does more than reduce bitterness. It separates clean pine-resin sweetness from an acrid campfire edge, and it lets a good Souchong run for six to eight infusions instead of collapsing after two. The parameters below work for traditional smoked Souchong and for the lighter, unsmoked or lightly smoked Zhengshan Xiaozhong styles.

Water Temperature: 90–95°C (194–203°F)

Use water at 90–95°C, not a rolling boil. Boiling water over-extracts smoke phenols and tannins, producing a sharp, drying cup with little sweetness. Tea handbooks consistently place Chinese black teas just below boiling, then shorten leaf contact to govern astringency [2]. For Souchong, that balance matters even more because the smoke compounds release quickly.

If you are brewing a lightly smoked or high-grade tippy Souchong, start at 88–92°C. Traditional heavy-smoke batches handle the upper end of the range well.

Practical control:

• Boil the water, then rest it for 30–60 seconds before pouring.
• Use a temperature-controlled kettle if you have one.
• If the liquor tastes bitter or ashy, drop the temperature by 2–3°C before changing anything else.
• Preheat the pot or gaiwan so the vessel does not steal heat on the first infusion.

Leaf-to-Water Ratio: Measure, Don’t Guess

Souchong leaves are often small, twisted, and fairly dense, so a “scoop” can be wildly inconsistent. Weigh the leaf at least once to calibrate your eye.

Gongfu brewing uses a high leaf ratio because the infusions are short. Western brewing uses far less leaf because the contact time is longer. Do not simply “add more for more smoke.” Extra leaf does not create a cleaner smoke note; it creates bitterness.

Steep Timing: Flash Infusions First

Souchong’s smoke volatiles and surface oils release fast, so the first gongfu infusions should be short.

Gongfu sequence:

• Rinse: 2–3 seconds with brew-temperature water, then discard.
• First infusion: 5–8 seconds.
• Second infusion: 8–10 seconds.
• Third infusion: 10–12 seconds.
• Later infusions: add 3–5 seconds each round.

Western sequence:

• First steep: 3 minutes.
• Second steep: 3 minutes 30 seconds to 4 minutes.

Pour every infusion completely. Never let leaves sit in remaining liquor between infusions; that residual water keeps extracting and turns the next pour dull and astringent.

Step-by-Step Gongfu Method

1. Warm the gaiwan, pitcher, and cup with hot water, then discard.
2. Weigh 5 g of Souchong per 100 ml of vessel capacity.
3. Add the leaf to the warm vessel, cover, and shake gently once or twice. Smell the lid — you should get pine, dried longan, or cocoa before any smoke bite.
4. Rinse briefly at 90–95°C and discard the rinse.
5. Start the first infusion at 5–8 seconds. Pour slowly but completely.
6. Repeat, adding time with each round. Well-made Souchong should give 6–8 distinct infusions.
7. If the smoke fades but sweetness remains, raise the temperature slightly rather than lengthening the steep dramatically.

Five Mistakes That Flatten Souchong

1. Rolling-boil water. It turns smoke compounds harsh and masks the underlying sweetness.
2. Too much leaf. A heavy ratio in a long steep makes a liquid campfire, not a layered cup.
3. Long first infusion. The first gongfu pour should be a flash infusion, not a 30-second soak.
4. Brewing in a cold vessel. Heat loss produces a thin first infusion and an over-extracted second one.
5. Leaving water on the leaves. Always drain completely between infusions, including between sessions if you store the leaf for later.

Source Souchong Tea That Delivers in Every Infusion

If you are buying Souchong tea for retail, foodservice, or private-label blending, contact our sourcing team at 427728483@qq.com. In your message, include the grade and smoke level you need, monthly volume, leaf size or cut, and destination port. We will reply with lot samples, current crop pricing, and MOQ options.

FAQ

What temperature should Souchong tea be brewed at?

Start at 90–95°C. For lightly smoked or high-grade Souchong, use 88–92°C. Boiling water tends to make the smoke note sharp and the finish astringent.

What tea-to-water ratio is best for Souchong?

Use 5 g of leaf per 100 ml for gongfu brewing, or 2–2.5 g per 250 ml for Western mug brewing. Adjust slightly after the first cup, but keep the base ratio close to those starting points.

How long should Souchong tea steep?

For gongfu, rinse briefly and start with 5–8 seconds, then add a few seconds per infusion. For Western style, steep 3 minutes for the first cup and slightly longer for a second.

Is Lapsang Souchong the same as Zhengshan Xiaozhong?

They refer to the same tea family, but “Lapsang Souchong” is the traditional English trade name, usually implying a pronounced pine-smoke profile. Zhengshan Xiaozhong may be lightly smoked or unsmoked, showing more cacao, dried longan, and honey notes.

Can Souchong be brewed Western style?

Yes. Use about 2 g per 250 ml, water at 90–95°C, and steep for 3 minutes. The result will be less layered than gongfu but still soft and aromatic if the temperature is controlled.

How many infusions can I get from good Souchong?

A well-made Souchong brewed gongfu typically gives 6–8 infusions. If it collapses after two, the issue is usually leaf quality, too much contact time, or boiling water rather than the tea’s natural limit.

Why does my Souchong taste bitter or ashy?

The usual causes are boiling water, too much leaf, a long first steep, or leaves sitting in residual water between infusions. Lower the temperature first, then shorten the first infusion.

References

[1] Standardization Administration of China. GB/T 13738.2-2017, Black tea — Part 2: Souchong. Beijing: Standards Press of China.

[2] Heiss, M. L., & Heiss, R. J. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press.