What kind of beverage is lapsang souchong?

Lapsang souchong is a black tea consisting of 'Camellia sinensis' leaves that are smoke-dried over a pinewood fire.

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 lapsang souchong are described as containing notes that include 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 lapsang souchong originated in the Wuyi Mountains during the Qing dynasty, although there are earlier examples of smoked teas.

Lapsang souchong is manufactured similar to black tea but with an intermediary step of smoking or the addition of an artificial smoke flavour. There are several ways this smoking may be accomplished.

Like other black teas, lapsang souchong is brewed with water at a temperature that is a little less than boiling, 95 °C (203 °F). It can be infused once, for 3 to 5 minutes, with 2 to 3 grams (one tablespoon) of loose-leaf tea per 150 millilitres (2⁄3 cup) of water used.