Lapsang Souchong might just belong in your spice cabinet more than your tea pantry. If you’ve ever brewed a pot of Lapsang Souchong, you are familiar with the heady campfire aroma.
This rich, smoky black tea is not only a tasty tea, it’s great for adding depth and smoky notes to meats and soups. It adds a savory quality to mushrooms and tofu, and extra pizzazz to hummus and dips. Next time your recipe calls for liquid smoke, reach for Organic Lapsang Souchong instead. It’s a lot better for you!
Hot Tea Concentrate
One way to incorporate Lapsang Souchong into your foods is to brew a hot tea concentrate. Try brewing 1-2 heaping teaspoon tea per half cup water for 5 minutes. Add this “liquid smoke” to your soups and stews. Experiment to see how much smoke you like
If you have a spice grinder, try pulverizing the tea leaves into a powder. Store it in a spice jar and add a few teaspoons to anything that could use a little smoke and savory boost.
- Makes a great rub on meats, or ground into burgers.
- Add a few teaspoons to soups and stews.
- Add to dips and hummus
- Add it to marinades for tofu and mushrooms