The smokiest of the smoked teas, Lapsang Souchong is a Chinese black tea smoked over pine roots. Its intense flavor conjures a summertime campfire in the outdoors. Great for cooking!
Try grinding up Lapsang and adding it to your soups, stews, meat rubs and hummus in place of liquid smoke.
*Smoked Chinese Black Tea.
*Organically Grown.
- Scoop a slightly heaping teaspoon of tea leaves into your infuser.
- Heat water to 200° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.
