momo

I have the same feelings about all the Lapsangs I’ve tried. My alternative is either to pass it on to those who actually like the extreme smokiness or mix with vinegar, brown sugar and ketchup as a BBQ sauce. I’ve also been told that almost all is produced for export. Apparently the Chinese aren’t big fans either.

BBQ sauce sounds like a good use, I’ve seen a lot of people say they use it as a rub. I typically don’t ever make anything that requires one so that may be the way to go instead.

hah, well, maybe try mixing it with a few other teas? idk. you’ve probably already tried that.
i actually am in love with the adagio Sherlock blend right now, which has Lapsang Souchong in it. but is also mixed with Assam Melody and Oriental Spice teas. I can’t seem to get enough i like it so much!
but ya, a rub does sound yummy.

I could not handle the smokiness the first time I tried it too. I couldn’t even handle having the tea in my house, it was so strong. I’ve since learned a better way to infuse it – it does help lighten the smokiness somewhat, maybe if you infuse it this way, it will work for you when you cook? When you brew it, use a method that makes it easy to discard the first infusion … in other words, you’re going to do a “rinse” of the leaves for 15 seconds. I use my gaiwan, but, for cooking purposes this might prove to be a lot of effort since the gaiwan is small. You could also use one of those “smart brewer” type of devices, brew for 15 seconds, discard the liquid, and then brew for 2 1/2 minutes. A lot of the smokiness – especially that dusty smokiness – gets rinsed away with this method.

I’m going to try using this tea in my turkey gravy tonight since I still have my sampler pouch on me too. I will report back to see how that works.

I make a rub by grinding a little with sea salt, black peppercorn, urfa hot pepper (you can use something else). Don’t overdo the tea. I’ve added granulated brown sugar or granulated maple sugar to the rub mix and used both on chicken and fish.

I’ve thought about making the last of the sample I have of the LS and putting vanilla or raspberry syrup in it. Which might make it totally gross, but….it might not.

Momo, I have a recipe Tea Brined 5 spice Chicken. It uses Lapsang, & it was pretty tasty, as I recall. Let me know if you want the recipe.
I’ve been thinking of cooking a pork roast in the crock pot, and using a cup of Brewed lapsang instead of water…

Or, i can send you some Oh Canada and you can mix them together and drink bacon

Hahaha bacon!! like like like!

Haha, that sounds good but I know I won’t like it. I just cannot drink this stuff!

Yeah it’s not for me either. The smell brings back some cozy memories from my childhood but it also is super offputting for me.

I like the smell of smoke from campfires, but the smokeness of this tea…..found it hard to deal with.