Thanks, adagio breeze for swapping!
I used this to make a Lapsang baked tofu. (Recipe from here: http://www.guavarose.com/2012/03/lapsang-souchong-tofu-4/)
It turned out great! This was the perfect Lapsang to use – strongly smokey with a good amount of depth. Tasted awesome with the saltiness of the shoyu mixed in. It’s making me very tempted to add some salt next time I drink a cup!