Lapsang Souchong with Milk: A Simple Smoky Milk Tea

Yes, Lapsang Souchong can be enjoyed with milk. A smoked tea makes a distinctive wood-fire-style milk tea, while an unsmoked one gives a softer floral or fruity cup. Start with a little milk so you can still taste the tea.

A simple one-cup method

Use 3–4 g of loose tea with 150 ml of hot water, around 95°C (203°F). Steep for about 3 minutes, then strain completely. Stir in 30–60 ml of warm milk, taste, and adjust. This is a starting recipe; leaf size and smoke intensity may call for a shorter or longer steep.

Get strength without unnecessary bitterness

If the milk overwhelms the tea, increase the leaf dose slightly next time rather than leaving leaves in the cup indefinitely. Long boiling and crushing are not necessary for a good result and may bring out a harsher taste. Taste plain first so you know how much milk the tea needs.

Sweetener is optional. Add it gradually after tasting. There is no need to caramelize sugar in a saucepan to make this basic recipe; that is a separate flavor choice and can dominate a subtle tea.

Can you use plant-based milk?

You can experiment with a milk alternative you enjoy. Oat, soy and other products have their own flavors, so add a small amount first. Check ingredient and allergen information on the product you choose. A change in texture or separation can depend on the drink's formulation and temperature.

Serving it cold

Strain the tea, cool it promptly and add milk and ice for immediate drinking. Keep milk tea refrigerated if it is not served straight away. Do not leave it sitting at room temperature through the day.

The USDA's food-safety guidance advises prompt refrigeration of perishable prepared foods and the two-hour room-temperature limit, shortened to one hour above 32°C/90°F. Follow the milk packaging as well, use clean utensils and prepare small amounts for the best flavor.