I was interested in lapsang souchong because I’ve read they are smokey teas. Of course, I see that Bonnie does quite a bit with them when cooking and I was curious.
I’m not really sure what to think about this one yet. I feel like I’m drinking liquid smoke with a smidge of tea. I only really know it’s tea because there is that familiar tea bite. I didn’t find any bitterness or much astringency. I’m thinking this is of decent quality.
I don’t think this is some thing I would really keep in my cupboard. I enjoyed trying it but I think I’d like it more in a blend. A little less smoke would make me happy.Preparation
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While I prefer the LS Black Dragon, I did finish up the last of the Imperial a few nights ago. I brewed it with really short steeps and a rinse and it was actually sweet and delicious though still definitely smokey. The Black Dragon is a more buttery tea base and that’s the one I’ll be re-ordering in the fall.
Not quite yet but we did get some with our order. :D
One other thing I noticed is after drinking this tea any thing that is sweet now has super powers. It really seems to magnify sweet things.
I’ll have to look into that LS Black Dragon then. The smoke wasn’t a really bad taste, it just powered out every thing else.
Put some in the water when steaming broccoli. Some people drink it with sugar and cream. I have a sweet whisky hard cheese that I eat along side with it and it’s wonderful. There are lighter versions. Also, overly sweet tea’s can be enhanced with a pinch of smoke.
I still dislike smoky teas, lol. Missy, LS Black Dragon is very smoky too, but have nothing to compare it too.
I’ll have to give that baker street a whirl and see how it does. I do have to say it really brings back camping memories.
IMO smoky teas are better in blends than straight. In particular, I think of 52teas Mayan Chocolate Chai for a nice hit of smokiness, but not too much. I think their ‘Smoky Chocolate’ was a bit much for me though. So, I’d definitely suggest blending it! Or using it in recipes – I looooooove smoked meat, and think it would add fabulous flavour to so many things, as Bonnie frequently tells us!
Have you tried Baker Street by Upton? YUMMY!
While I prefer the LS Black Dragon, I did finish up the last of the Imperial a few nights ago. I brewed it with really short steeps and a rinse and it was actually sweet and delicious though still definitely smokey. The Black Dragon is a more buttery tea base and that’s the one I’ll be re-ordering in the fall.
Not quite yet but we did get some with our order. :D
One other thing I noticed is after drinking this tea any thing that is sweet now has super powers. It really seems to magnify sweet things.
I used to really dislike smoky teas but they are starting to grow on me a bit more!
I’ll have to look into that LS Black Dragon then. The smoke wasn’t a really bad taste, it just powered out every thing else.
Infusing LF in sauces would be good too! :))
Baker Street is a nice blend.
Put some in the water when steaming broccoli. Some people drink it with sugar and cream. I have a sweet whisky hard cheese that I eat along side with it and it’s wonderful. There are lighter versions. Also, overly sweet tea’s can be enhanced with a pinch of smoke.
I still dislike smoky teas, lol. Missy, LS Black Dragon is very smoky too, but have nothing to compare it too.
I’ll have to give that baker street a whirl and see how it does. I do have to say it really brings back camping memories.
Thanks for the cooking type Bonnie. :D
Funny Lupicia just emailed me a marinade recipe for BBQ steak using….Lapsang Souchong!
Lol what a coincidence!?
IMO smoky teas are better in blends than straight. In particular, I think of 52teas Mayan Chocolate Chai for a nice hit of smokiness, but not too much. I think their ‘Smoky Chocolate’ was a bit much for me though. So, I’d definitely suggest blending it! Or using it in recipes – I looooooove smoked meat, and think it would add fabulous flavour to so many things, as Bonnie frequently tells us!