Lapsang souchong additions

Mmmmm. I could marinade pork with that version, too!

I am boring. I just sweeten mine, but I am curious to see what others do.

Hmm, interesting. I don’t usually put anything at all in my teas, but I might try this out.

I never used that, but I have used lapsang souchong in cooking before – supposedly it´s a great replacement for broth for some vegetarian dishes, but in general it just oomphs stuff with umami IMO. I use it a lot as broth when making risotto, particularly mushroom risotto, and it goes really well when doing stuff with smoked meat by products (which require water often does not).

Lady grey or earl grey can be great to soak raisins before you use them in things.

A couple of Lapsang Souchong that I have tasted didn’t need anything in them, to make them enjoyable.

Tea in cooking is a very good subject too, maybe someone start a thread? :)

Do you mean soy milk or soy sauce? Soy sauce really sounds wild! :-o

I have added curry powder to my lapsang, as well as bay leaf and sage….makes for an amazing savory tea!

Wouldn’t soy sauce make the tea taste salty though?

My dad does this all the time… but with jasmine tea! I know, I know- very weird.

He only does it at Chinese restaurants. I definitely get my salt cravings from him.
Even still, I’ve never been tempted to try restaurant-jasmines his way.

I do want to be clear, it was only a dash, maybe even a half dash. :)
A little soy sauce goes a long way…

Lapsang I have at the moment (it’s super-smokey, too strong for my cup) is more in my pantry than cup. I usually grind it and mix with salt and other herbs and use it as a rub. Can’t wait to try it on grill this summer.

I posted some of my tried and tested cooking with tea on my tea blog few weeks ago. It’s in Bosnian, so throw it in Google Translate under Croatian, it should be readable.

http://dobricajevi.blogspot.com/2012/02/caj-u-kulinarstvu-1-dio.html