61
drank Lapsang Souchong by Golden Moon Tea
382 tasting notes

Golden Moon Sampler Tea #23 (I think)
I am a bad person. Ever since I saw the entry about tea eggs in the cooking with tea thread, I have been wanting to make some. And lo and behold! I have five random eggs sitting in the fridge doing nothing. It is the PERFECT opportunity.

But wait! I am out of Lapsang Souchong! Except…for the Golden Moon sample! But it would be Wrong to use that without trying it! So, compromise! Brew up a smaller cup, try THAT, use the rest for tea eggs! Yay! Once again the day is saved by thinking about something for longer than 10 seconds.

Well, I’m not gonna have results on the tea eggs for a while, but I have mixed feelings about this stuff. At first, it seemed comparatively weaker in its smokiness than other LSes that I have tried. On the other hand, the aftertaste is VERY strongly smoky, so I’m wondering if it isn’t that sweet note that some of the other reviews mentioned making me THINK that the smokiness is weaker.

In sum. I don’t know. I’m not THAT big of a smoky tea aficionado, so I think I’ll just table the issue. Perhaps one day I will meet a Lapsang Souchong that I can’t live without, but apparently this isn’t it.

Preparation
Boiling 6 min, 0 sec
Stephanie

I hope your tea eggs turn out delicious! I love tea eggs (my grandma called them “century eggs”).

Cinoi

I feel like I missed something, what are tea eggs?

Ewa

This thread: http://steepster.com/discuss/14-cooking-w-tea
page 5. They’re basically hard-boiled eggs marinated in a mixture of tea, soy sauce and some other stuff if you are so inclined. You crack the shells to let the mixture seep through. I’ve never made them before, but the Chinese teachers in my department make them for potlucks all the time. Super tasty!

Cinoi

Hmm, definitely going to have to try this with some of the LS I have around…thanks!!

Ewa

Ok, so I actually tried one of them last night because I have no patience. HUGE SUCCESS! (so tasty! I’m gonna have to buy more lapsang souchong just so I can make these more often)

Cinoi

That’s great! I can’t wait to try it :)

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Stephanie

I hope your tea eggs turn out delicious! I love tea eggs (my grandma called them “century eggs”).

Cinoi

I feel like I missed something, what are tea eggs?

Ewa

This thread: http://steepster.com/discuss/14-cooking-w-tea
page 5. They’re basically hard-boiled eggs marinated in a mixture of tea, soy sauce and some other stuff if you are so inclined. You crack the shells to let the mixture seep through. I’ve never made them before, but the Chinese teachers in my department make them for potlucks all the time. Super tasty!

Cinoi

Hmm, definitely going to have to try this with some of the LS I have around…thanks!!

Ewa

Ok, so I actually tried one of them last night because I have no patience. HUGE SUCCESS! (so tasty! I’m gonna have to buy more lapsang souchong just so I can make these more often)

Cinoi

That’s great! I can’t wait to try it :)

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Bio

I’m a Pole who grew up in Texas, is currently a graduate student in California studying Japan. How’s THAT for random?

Being Polish, my family has always drunk a lot of tea, and I am no different. I may drink more tea than water. On the other hand, I can’t say that I’m very particular about it; I’m generally pretty careless with steeping times and water temperature and I don’t even have a proper teapot (mostly because the lid broke during the move to California ;_;).

I always drink my tea unsweetened and I only add milk in the case of the most egregiously chai-ish of chais. (not really a big fan of milk in general)

Given that so many of my entries seem to be about my morning tea, I felt I should add something here about me and mornings: I fail at mornings. I fail at them a LOT. Therefore I often also fail at proper tea making in the mornings.

Location

Santa Barbara

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