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teawing said

Lapsang souchong additions

Hey folks, I was pulling from the back of my home stash last night and had forgotten
I had some lapsang. I prepared a cup and then, rather than adding sweetener or drinking it straight, I had the wild notion to hit it with a dash of soy sauce.

I know this won’t be for everyone, but the smokey tea
paired well the soy.

I am curious if anyone has tried this before or if it has been a practice somewhere in the world. I would also like to know what
others put in this tea…

Best,
teawing

24 Replies
SimplyJenW said

Mmmmm. I could marinade pork with that version, too!

I am boring. I just sweeten mine, but I am curious to see what others do.
teawing said

Nah, not boring. I never thought of anything but sweetener before last
night. Can’t explain the epiphany..

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Angrboda said

Hmm, interesting. I don’t usually put anything at all in my teas, but I might try this out.

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cteresa said

I never used that, but I have used lapsang souchong in cooking before – supposedly it´s a great replacement for broth for some vegetarian dishes, but in general it just oomphs stuff with umami IMO. I use it a lot as broth when making risotto, particularly mushroom risotto, and it goes really well when doing stuff with smoked meat by products (which require water often does not).

Lady grey or earl grey can be great to soak raisins before you use them in things.

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DukeGus said

A couple of Lapsang Souchong that I have tasted didn’t need anything in them, to make them enjoyable.

Tea in cooking is a very good subject too, maybe someone start a thread? :)

teawing said

Yes, a thread would be a great idea!

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Do you mean soy milk or soy sauce? Soy sauce really sounds wild! :-o

teawing said

In fact it was soy sauce…

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I have added curry powder to my lapsang, as well as bay leaf and sage….makes for an amazing savory tea!

teawing said

Ohhh, now we are talking!

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MegWesley said

Wouldn’t soy sauce make the tea taste salty though?

teawing said

Yes, it is savory, but good.

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My dad does this all the time… but with jasmine tea! I know, I know- very weird.

He only does it at Chinese restaurants. I definitely get my salt cravings from him.
Even still, I’ve never been tempted to try restaurant-jasmines his way.

teawing said

I would never have thought of that either!

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teawing said

I do want to be clear, it was only a dash, maybe even a half dash. :)
A little soy sauce goes a long way…

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kOmpir said

Lapsang I have at the moment (it’s super-smokey, too strong for my cup) is more in my pantry than cup. I usually grind it and mix with salt and other herbs and use it as a rub. Can’t wait to try it on grill this summer.

I posted some of my tried and tested cooking with tea on my tea blog few weeks ago. It’s in Bosnian, so throw it in Google Translate under Croatian, it should be readable.

http://dobricajevi.blogspot.com/2012/02/caj-u-kulinarstvu-1-dio.html

teawing said

A rub…there is another idea and I have been looking for a reason
to learn some Bosnian and Croatian :)

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