50/50 blend of Lapsang Souchong and lemon myrtle, ground ultra fine with a bit of salt and sugar, used as a rub on a boneless/skinless chicken breast. Served with rice made with a 2-to-1 ratio of DAVIDs Sweet Ginger and Lapsang Souchong.

Tasted a LOT better than I expected. What a great dinner!!!

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Part of the Heffalumps and Woozles brigade!
I’m also a tea addict. Oolong, Pu’ehr, and Lapsang Souchong are my favourites. I share tea with my pony, Java (Competes under the name “Bear With Me”). I’m pretty sure I’m the only person ever to buy matcha JUST for their horse, haha!

I’m on the hunt for the PERFECT peach tea. Something juicy that screams “I am PEACH!” when you take a sip. Ideally a Green, White, Oolong, or Yellow base (I find peach black teas to be too much tannin not enough peachy goodness). Suggestions are appreciated!

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Vancouver Island, BC

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