Like the China Lapsang, the Formosa Lapsang Souchong is an acquired taste. Unlike the China Lapsang, which is primarily smoked with pine, Taiwan's version uses a combination of woods to smoke their tea; and the resulting taste is a stronger, heavier Lapsang tea. The gray-black, slightly twisted leaves produce a bright orange liquor with a distinctive smoky flavor.
Brew tea at 212º - steep for 3 minutes.
Cooking uses with Lapsang Souchong
To make a smoky rice or grain dish - Steep 1 tsp of Lapsang Souchong tea in 1 cup of boiling water for 3 minutes. Pour prepared tea in a saucepan and return to a boil. Add ½ cup of rice or grains and cook per instructions.
Marinating - Steep tea in boiling water. Pour over tofu, meat or fish and marinate for at least 30 minutes.
Soups - Use either brewed tea as the stock base or add loose tea (in a teaball) into the soup while it's cooking to add a smoky flavor to your favorite soups.
Go to China Lapsang Souchong Black tea to see a recipe for Smoky Tea Prawns.
||Very good lapsang
|This is a very nice grade of lapsang, with a nice smooth flavor, and a pleasantly smoky but somewhat dry finish. I found it less smoky than I prefer, but Im firmly in the “never enough smoke” crowd.|
|- Mycroft, MA|
|Has a different sort of smoky flavor than the China Lapsang, a bit more burnt or charcoal-ish to me. Makes me think of smelling a wood fire in the distance on a chilly fall morning.|
|- MORRISA N, TN|
||Real smokey flavour
|This awesome tea has a true, but pure smokey flavor that reminds you of sitting by a campfire. It yields a nice heavy amber liquor. This is my most favorite tea, I have at least 3 cups a day. Love it.|
|- Big Kev, NM|