I’ve been waiting for another “Be Brave” day to try Lapsang Souchong. I like the salty, smoky way it smells dry but I have a hard time seeing it as a tea. I can picture using it as a marinade over seitan or tofu and I may try that at a later point.
I brewed it light with less leaves than I normally do and for less time, just 3:30 minutes. (It smelled so strong in the sample, I couldn’t imagine doing my normal kamikaze tea routine.)
It brews up into a light honey colored amber, though I’m sure that if i brewed it for four or five minutes it would be darker. It has a campfire smell that is reminiscent of smoked food, as someone said it smells like bacon or smoked meats. It has a light sharpness in the smoky taste. I can definitely see using this tea in cooking, especially to soak seitan or tofu in. I don’t mind it too much as a tea drink, either. Though I put it in the same category as drinking pickle juice: something fun and strange to do to wake up my taste buds, but not an everyday quaff.
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I liken it to liquid BBQ. It’s just too strong and too smokey for me to drink it plain so I prefere it blended with other teas like in Russian Caravan.
It does have a sort of liquid BBQ taste. I was even thinking that a tea BBQ sauce might be an interesting use.
That is such a good idea to use this tea in cooking. Lapsang Souchong reminds me of Worcestershire sauce. I wonder how it would actually taste in say a jerky or baked beans. Thanks for the idea!
I liken it to liquid BBQ. It’s just too strong and too smokey for me to drink it plain so I prefere it blended with other teas like in Russian Caravan.
It does have a sort of liquid BBQ taste. I was even thinking that a tea BBQ sauce might be an interesting use.
That is such a good idea to use this tea in cooking. Lapsang Souchong reminds me of Worcestershire sauce. I wonder how it would actually taste in say a jerky or baked beans. Thanks for the idea!