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Lapsang Souchong Tea-Brined Roast Chicken

By • Updated August 2026
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A good brining container is indispensable when you're marinating a whole bird overnight. This recipe relies on the deep, resinous smoke of Lapsang Souchong—a pine-smoked black tea from Wuyi—to infuse the chicken with aromatic complexity. The brine seasons the meat right through to the bone, keeps it moist during roasting, and helps the skin turn golden and crackling-crisp. You'll need a proper brining container to submerge the chicken completely and keep your fridge tidy.

The method is straightforward: brew a strong, smoky tea brine with salt and a little sugar, chill it completely, then submerge your chicken for 12–24 hours. Roast as usual, and you'll have a bird that tastes gently smoked without any special equipment. The tarry, campfire character of Lapsang Souchong is subtle enough to complement rather than overwhelm. Serve with roast potatoes and greens for a Sunday lunch that feels both familiar and extraordinary.

Lapsang Souchong Tea-Brined Roast Chicken
Prep Time20 mins
Cook Time80 mins
ServingsServes 4
DifficultyMedium

Ingredients

  • 1.5 litres cold water
  • 60 g Lapsang Souchong (loose-leaf or 8–10 tea bags)
  • 80 g sea salt
  • 40 g caster sugar
  • 1 × 1.5 kg whole chicken (preferably free-range)
  • 2 tbsp olive oil
  • Freshly ground black pepper
  • 1 lemon, halved
Nutrition per serving:
Calories: 340
Fat: 18g
Sugar: 0g
Protein: 42g

Instructions

1
Brew the brine: Bring 500 ml of the water to the boil. Add the Lapsang Souchong and steep for 8 minutes to extract maximum smoke flavour. Strain into a large bowl, stir in the salt and sugar until dissolved, then add the remaining 1 litre of cold water. Chill the brine in the fridge until completely cold, at least 1 hour.
2
Brine the chicken: Place the chicken in a clean brining container. Pour the chilled brine over the bird, making sure it is fully submerged. Cover tightly and refrigerate for 12–24 hours. (If your bird floats, weigh it down with a small plate.)
3
Drain and dry: Remove the chicken from the brine and pat thoroughly dry with kitchen paper—this is crucial for crisp skin. Discard the brine. Let the chicken sit at room temperature for 30 minutes before roasting.
4
Prepare for roasting: Preheat your oven to 200 °C (180 °C fan). Rub the chicken all over with olive oil and season generously with black pepper (you won't need extra salt). Tuck the lemon halves into the cavity.
5
Roast: Place the chicken breast-side up in a roasting tin. Roast for 1 hour 20 minutes, or until the skin is deep golden and the juices run clear when you pierce the thickest part of the thigh. An instant-read thermometer should read 75 °C.
6
Rest and serve: Transfer the chicken to a carving board, tent loosely with foil, and rest for 15 minutes. Carve and serve with the pan juices spooned over. The meat will be subtly smoky, deeply savoury, and beautifully moist.

🫖 Equipment You'll Need

A proper brining container with a tight-fitting lid keeps your chicken fully submerged in the tea brine, prevents leaks and cross-contamination in the fridge, and makes the whole process cleaner and more controlled. Look for one that's food-safe, non-reactive (plastic or glass), and large enough to hold a whole bird plus 1.5 litres of liquid—our Best Brining Bags & Containers for Tea-Brined Poultry (2026) buying guide walks you through the top options and what to look for in terms of material and seal quality.

See our brining container picks →

Expert Tip: Double the Smoke

For an even more pronounced smoky flavour, add 2 tablespoons of loose Lapsang Souchong to the chicken cavity along with the lemon before roasting. The leaves will perfume the meat from the inside as it cooks.

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