In addition to its consumption as a tea, lapsang souchong is also used in stock for soups, stews and sauces or otherwise as a spice or seasoning.

[1] Beginning in the early 21st century, an unsmoked variety of lapsang souchong was developed in the village of Tong Mu Guan in the Wuyi mountains.

[4] Before they fled, to avoid spoilage of newly plucked leaves, batches were quickly dried over fire and buried in sacks.

Lapsang souchong is typically made with the larger, coarser leaves of the Bohea cultivar of the Camellia sinensis plant.

The indoor withering is done with the leaves laid out on bamboo mats and turned at intervals, followed by a period of rolling to break cell walls and initiate oxidation.

[12] The aroma of the dry leaves is described as having intense empyreumatic notes reminiscent of bacon while the liquor is known for its lingering smoky flavour.

Many of the compounds making up the aroma of lapsang souchong, including longifolene, originate only in the pine smoke and are not found in other kinds of tea.

[4][16] The blend called Russian Caravan consists of approximately 60% Keemun, 20% lapsang souchong and the remainder being a roasted oolong; the blend is intended to invoke thoughts of camel caravans en route from China to Russia in the 19th century delivering goods such as black tea which could absorb some of the campfire smoke during their months-long journey.

[17] In British culture, lapsang souchong has been popularly associated with Winston Churchill who enjoyed the tea[4] but it is used more in Russian-labelled blends, especially those sweetened with spices and citrus.

As well as being added to stock for soups, stews and sauces, lapsang souchong is also a spice in vegetarian recipes, a component in meat rubs, and a flavouring for boiled eggs.

When prepared as a tea (rather than used as a seasoning), lapsang souchong pairs well with meals of tuna, cod, game, eggs, or with brunch.