Lapsang Souchong

Appearance. Cloudy straw yellow.^[1]

Nose. An aromatic bouquet of malt, almond and smoke. AKA describes a pleasant smoky note as the distinctive characteristic, followed by notes of almond and malt, with deep smoke, wood and resin that are intense but elegant; Earl Grey contributes a citrus and bergamot freshness that contrasts with the smoke.^[1],[2],[3]

Palate. Fresh, elegant and smoky, concluding with a fresh, elegant acidity and an elegant finish that insists on smoky notes.^[1]

Structure. Structural points stated by the sources:^[1]

• Acidity: fresh and elegant
• Complexity: complex and dynamic, with new nuances created by fermentation
• Length: lingering smoky finish

AKA states that Lapsang Souchong is made from a fermented black tea infusion of Lapsang Souchong and Earl Grey teas, with water, sugar, a symbiotic culture of bacteria and yeasts, and added yeasts. A retailer listing describes the same bottle as made from Lapsang Souchong tea infusion, raw cane sugar, a SCOBY culture and kefir water (Tibicos).^[1],[3]

Lapsang Souchong Tea — Smoked Aromatic Base. The base is an infusion of Lapsang Souchong, a traditional Chinese black tea dried and smoked with pine wood — pine or cedar, by one account. The smoking gives the leaf notes of smoke, wood and resin, and the characteristic fumé aroma passes into the kombucha.^[2]

Earl Grey Tea — Citrus Counterpoint. Earl Grey tea is added to the blend. AKA states that its citrus component and distinctive bergamot character bring a freshness that contrasts with the smoky notes.^[2]

Raw Cane Sugar — Fermentation Substrate. Raw cane sugar is added to the tea infusion, together with the scoby, to start the first fermentation.^[1]

SCOBY — Primary Culture. A scoby, a symbiotic culture of yeasts and bacteria, drives the primary fermentation of the sweetened tea infusion.^[1]

Kefir Water (Tibicos) — Additional Ferment. Kefir water, or Tibicos, is used among the ingredients.^[1]

Champagne Yeasts — Secondary Fermentation. Yeasts selected from Champagne are added at bottling to carry out the second fermentation in bottle.^[1]

The bottle then ages on its lees for up to 30 months. AKA states that fermentation transforms and amplifies the aromatic profile of the Lapsang tea, creating new nuances and a more complex, dynamic sip.^[1]

Specifications. Classification and measured values as stated:^[1]

• Category: bottle-refermented kombucha (fermented tea)
• Alcohol content: 0.2%
• Lees ageing: up to 30 months

Production. Lapsang Souchong is produced by AKA Teas, founded in 2022 by Domenico Carella together with his wife Elisa Isidora Manservisi, and based in Milan.

Lapsang Souchong is a bottle-refermented kombucha from AKA Teas, the Milan-based house founded by Domenico Carella, built on a smoked black tea whose character is carried through fermentation rather than added to it. Lapsang Souchong is a black tea originating from China, dried and smoked over pine or cedar wood, and that fumé aroma is transmitted into the kombucha. AKA states that the pine wood smoking process gives the drink deep notes of smoke, wood and resin that are intense but elegant, and that fermentation transforms and amplifies the tea's aromatic profile, creating new nuances and a more complex, dynamic sip.^[1],[2]

The method follows the Champenoise Method: after the primary fermentation the kombucha is bottled with yeasts selected from Champagne, which carry out a second fermentation in the bottle. The wine borrowing extends to maturation — the bottle rests on its lees for up to 30 months.^[1]