Lapsangsouchong tea

Make ice cream. You can steep the loose leaves in the base (custard, anglaise) or use it as a medium for flavoring through smokeing. Perhaps a tea smoked duck breast

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Panfusine added over 1 year ago

Lapsang Souchong has a lovely smoky flavor that that you could infuse into savory custards

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petitbleu added over 1 year ago

I've also used this particular type of tea in making Chinese Tea Eggs (hard boiled eggs steeped in a mixture of soy sauce, tea, and spices). You could probably also grind it up and use it on roast chicken to impart a smoky flavor.

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hardlikearmour is a trusted home cook.

added over 1 year ago

You can also use it to oven smoke things. Cooks Illustrated did a recipe a few years back that used them to smoke ribs in the oven. They removed the tea from the bags, sprinkled it onto a rimmed baking sheet, set a rack on the sheet with the ribs on the rack and covered the whole thing tightly with foil. I've also used the leaves in a tray on the gas grill to help add some flavor to gas-grill cooked meat.

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creamtea added over 1 year ago

I also use it for marbleized tea eggs: http://www.food52.com/recipes...

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susan g added over 1 year ago

I love the taste and have enjoyed many pots of it, but sometimes the effect can be far too strong. My solution has been to combine a more mainstream tea with about 20% Lapsang. You could try opening up the tea bag and us just a pinch of it with a tea you're comfortable with -- along the lines of a Russian Caravan blend. I'd consider it an acquired taste -- you might grow to love it too!

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