From the Wuyi Shan region in the Fujian Province of China comes this pine smoked black tea. China Lapsang Souchong is not for the faint of heart, you either like it, or you don't! The large tealeaves are smoked by a unique pine process to produce an amber cup with a mellow smoky flavor.

Brew tea at 212º - steep for 3 minutes.

Smoky Tea Prawns
Recipe from Tea Essence of the Leaf by Slavin & Petzke
A quick and unusual flavored salad, this is also very good served over Chinese noodles.

4 cups salad greens
1 Tbsp unsalted butter
1 clove garlic, minced
1 Tbsp orange zest
1 cup brewed Lapsang Souchong tea
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp light soy sauce
20 large prawns, peeled and deveined

Divide salad greens evenly on four serving plates. In a large sauté pan melt butter over medium heat. As butter melts and begins to foam, add the garlic. Sauté garlic until fragrant and just beginning to turn golden. Add orange zest and stir quickly with garlic, about 15 seconds. Add tea, vinegar, honey and soy sauce to pan and allow to come to a simmer. Add prawns and continue to cook another 3 to 3 ½ minutes, until prawns are opaque and firm. Serve prawns warm with sauce from pan over salad greens.
4 salad-size servings.

See other ideas for cooking with Lapsang Souchong tea at Formosa Lapsang Souchong Black tea