Third Tasting Note.
I keep coming back to this tea and using it in different ways.
First I added a pinch to other tea’s to smoke them up a little…especially good with a floral tea or Earl Grey.
Next, I started to steam my broccoli and cauliflower with a pinch of ground Lapsang Souchong and sometimes I grind it with smoked pepper or freeze dried garlic, sprinkling it over the vegetables in the steamer. The house smells so good and the veggies taste wonderful.
I moved on to pasta. Yes, pasta water and a little tea…smoky pasta…which I used first with Cheese Tortellini. Fabulous…just add a little olive oil and some herbs and um….!
Finally I want to try cooking meat and fish with this smoky tea. I know there are people who use it with BBQ rubs. You can google this and try out those options.
I had some WHISKEY CHEESE from my local cheese shop (The Welsh Rabbit in Fort Collins) that I ate while sipping my tea and ohhhhhh it was perfect! Whiskey and Smoke!
That’s it for this round! I love the smoke!