|7.5% tariff on China teas will be applied at checkout on this tea (shown as the tax amount).
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.
Smoky Bloody Mary
1 tsp. China Lapsang Souchong tea leaves
½ cup vodka
1 ounce shot of smoky vodka
1 tsp horseradish
Tabasco sauce (to taste)
½ tsp worcestershire sauce
celery salt (to taste)
lemon slice, lime slice, celery stalk, olives - for garnish
Place the tea leaves in a glass jar with the vodka. Heat for 15 seconds in the microwave and then let sit and steep overnight.
Fill a tall glass with ice cubes. Add all the ingredients and stir. Add as many garnishes as you prefer and enjoy!
See other ideas for cooking with Lapsang Souchong tea at Formosa Lapsang Souchong Black tea
|If you like strong smoky flavors, you will probably like this tea. It's truly delicious while drinking, but I do feel the smoke sticks around in your mouth a bit too long afterwards, and becomes a little unpleasant. I've found two ways around this. One is to eat something a bit greasy or strongly flavored during of after when you drink your tea. The other is to blend it with a green tea with similar steeping instruction. The later cuts the strength of the smoke a little, and adds a bit of fresh taste.|
|Open this tea and you know its different, smells like bbq smoking on the campfire. Got a 2oz sampler because were looking for strong, robust teas to ween us off coffee. This tea is blackish in color in the bag, the aroma is thick, very smokey. I brewed 1 tspn in 8 oz of water, let steep 2.5 minutes. The color is a beautiful rich amber. The smoke comes through to taste. Its getting chilly here and this tea warmed me all the way through ... great dinner tea.|
|- Ceme Orr, PA|
||The ultimate love-it-or-hate-it tea...
|This Lapsang has a good balance between the flavors of smoke and tea. Very good.|
|- Morrisa N, TN|
|Its true, you either like Lapsang Souchong or you dont and I do. A good tea for new tea enthusiast to learn how leaves other than the pekoe leaves can be used to make a great tea.|
|- Charles Wood, OH|