Lapsang souchong (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Lapsang souchong" in English language version.

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books.google.com

"Lapsang Souchong: Smoked vs. Unsmoked". Comins Tea. 28 July 2020. Retrieved 6 January 2023.

Shan-Shan Yao; Wen-Fei Guo; Yi Lu; Yuan-Xun Jiang (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–8693. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.
Chunhua Ma; Yen-Con Hung (July 2020). "Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality". Food Science & Nutrition. 8 (8): 4379–4387. doi:10.1002/fsn3.1735. PMC 7455934. PMID 32884718.
Yao, S. S.; Guo, W. F.; Lu, Y.; Jiang, Y. X. (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–93. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.

Newman, Jacqueline M. (Fall 2007). "Lapsang Souchong Tea". Flavor and Fortune. 14 (3): 9–10. Retrieved March 16, 2018.

Shan-Shan Yao; Wen-Fei Guo; Yi Lu; Yuan-Xun Jiang (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–8693. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.
Yao, S. S.; Guo, W. F.; Lu, Y.; Jiang, Y. X. (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–93. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.

Anantharaman, Aravinda (September 28, 2019). "Tasting smoke in a teacup". Mint (newspaper).

Shan-Shan Yao; Wen-Fei Guo; Yi Lu; Yuan-Xun Jiang (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–8693. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.
Chunhua Ma; Yen-Con Hung (July 2020). "Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality". Food Science & Nutrition. 8 (8): 4379–4387. doi:10.1002/fsn3.1735. PMC 7455934. PMID 32884718.
Yao, S. S.; Guo, W. F.; Lu, Y.; Jiang, Y. X. (2005). "Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process". Journal of Agricultural and Food Chemistry. 53 (22): 8688–93. Bibcode:2005JAFC...53.8688Y. doi:10.1021/jf058059i. PMID 16248572.

Christensen, Emma. "Cooking with Tea: Smoky Lapsang Souchong". The Kitchn. Retrieved 6 January 2023.