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 Lapsang Souchong in the steaming water (this works when using a steaming basket otherwise place the tea in a teaball or piece of cheesecloth). 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. You can google this and try out those options.
Today I made a tea I call my MUD! It’s the #1 tea I’ve hated “Carrot Cake” (just a little bit) mixed with other tea’s to get rid of the taste. Lapsang Souchong does a pretty good job of that! I added some yammy Laoshan Black Tea, Scottish Breakfast, some homegrown dry Organic Chocolate Mint (yes), Oh Canada and a dash of Applewood Smoked Bacon Salt. Shake, Shake Shake.
When I brewed a cup you could not taste the Carrot Cake!!! The tea was slightly sweet, smoky and refreshing.
I had some WHISKEY CHEESE from my local cheese shop (The Welsh Rabbit in Fort Collins) that I tasted with the tea and ohhhhhh it was perfect! Whiskey and Smoke!
That’s it for this round! I love the smoke!