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As a Southerner, barbecue sauce is in my veins. In these parts, we like just about everything smoked except ice cream. In fact, if you ever pass through my neck of the woods, let me know. I’ll hook you up with the best barbecue restaurant in the universe!

I was, therefore, very intrigued when I read about the Lapsang Souchong tea on The Republic Of Tea web site. A smoky flavored tea sounded very desirable to me.

I steeped this tea at 212 degrees for five minutes. I didn’t detect a smokehouse aroma coming from the tea, but I imagined that four cups of tea wouldn’t produce as strong a smell as 500 pounds of smoked pig.

Without a strong smoky smell, I was wondering if I would be able to detect smokiness in the taste. Well, it was there and at the perfect level! The smoky flavor of this tea is wonderful and quite bold. The black tea flavor is subdued but not to the detriment of the total taste. There is no artificial chemical aftertaste that you sometimes experience with smoky sauces. The flavor of this tea makes you fantasize about the broad tea leaves drying and curing in the smokehouse NEXT TO 500 pounds of pig!

If you don’t like smoky flavors, you probably won’t like this tea. But, if you crave barbecued pulled pork and ribs as much as I do, you will LOVE it!

This is another great tasting tea from The Republic Of Tea. This organization has just been added to my list of favorite and most reliable tea companies.

Preparation
Boiling 5 min, 0 sec
Bonnie

Hi, I hope you try some loose Lapsang Souchongs and play around with them in the future. I add a pinch to other tea to make them smokey…like…smoked Earl Grey or a Maple with a dash of Lapsang Souchong and a pinch of Applewood Smoked Salt from my cupboard…oh yes! I have a really strong one and a moderate one from a local store here in Fort Collins. If you ever want some, give me a halla and I’ll send you samples.

Stoo

Hi Bonnie. Actually, I did review this one in loose leaf form and it was great! Thanks for the idea to add this tea to other varieties! I’m sure it’s a wonderful complement to many different blends! I’ll definitely give that a try! If you don’t mind sending samples, I’d love to try them! That’s very nice of you! Thanks!

Bonnie

Could you PM me and then I’d have your address. Love to send you a sample and note of how I use this in cooking. (I put it in the water to steam broccoli too and the house smells good) I cooked pasta with it in a tea ball…wow good!

Stoo

Thanks, Bonnie! That is extremely nice of you! I’ll send you my address!

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Comments

Bonnie

Hi, I hope you try some loose Lapsang Souchongs and play around with them in the future. I add a pinch to other tea to make them smokey…like…smoked Earl Grey or a Maple with a dash of Lapsang Souchong and a pinch of Applewood Smoked Salt from my cupboard…oh yes! I have a really strong one and a moderate one from a local store here in Fort Collins. If you ever want some, give me a halla and I’ll send you samples.

Stoo

Hi Bonnie. Actually, I did review this one in loose leaf form and it was great! Thanks for the idea to add this tea to other varieties! I’m sure it’s a wonderful complement to many different blends! I’ll definitely give that a try! If you don’t mind sending samples, I’d love to try them! That’s very nice of you! Thanks!

Bonnie

Could you PM me and then I’d have your address. Love to send you a sample and note of how I use this in cooking. (I put it in the water to steam broccoli too and the house smells good) I cooked pasta with it in a tea ball…wow good!

Stoo

Thanks, Bonnie! That is extremely nice of you! I’ll send you my address!

Login or sign up to leave a comment.

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Bio

I ventured into the world of serious tea drinking in the Summer of 2011. I started out slowly and gently with bagged tea but climbed to the incredible flavorful heights of loose leaf teas in October of that year. Once you go leaf, you never go bag (except when you get free samples)!

Location

South Carolina, USA

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