It has been a very long time since I reviewed this Lapsang Souchong from Happy Lucky’s Teahouse here in Fort Collins. It happens to be a tea that I’ve sent to England, Canada and all over the United States when sending out samples of tea over the past two years. I even sent some to David Duckler at Verdant to use as a rub! (I have my nerve!)
Not too long ago, the Manager at the tea shop, Andy, had some ‘other’ Lapsang Souchong tea’s that he was sampling.
Andy said that he had some tea’s for me to try…so several Lapsang Souchongs were lined up for tasting. Eh, eh, eh, eh, eh.
None were as good as the original China Lapsang Souchong!
Why? Smoke without bitterness, depth of flavor and a little sweetness.
All agreed that there’s no point changing a favorite tea of so many people! This is one good Lapsang Souchong!
Personally, I’m never without a few ounces of this tea.
I grind it into a powder with freeze dried garlic and onion and sprinkle it on vegetables when steaming them (broccoli and cauliflower). I make meat rubs, and can’t wait until my daughter’s goats produce milk for cheese so that I can dust them with tea.
For those who received this tea from me and loved it, you can now buy it directly online. There’s another Lapsang blend with toasted jasmine and orange that’s called Lion and Lamb (less intense).
www.happyluckys.com
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You won’t believe this Bonnie! I almost just made a pot of this! I ended up making something else, because I’m trying to do sipdowns only & the sample I have from you is very generous!
I love this review! Now I wish I’d made the tea, we could have been drinking the exact same tea at the same time! :)
If you don’t drink it, cook with it. Put some in a mortar and pestle (grind into a powder) with freeze dried garlic or other herbs and sprinkle on veg when you steam them. The house won’t smell yucky!!!
I’m going to try that. I’m going to measure out enough for a nice cup so I can do a sipdown, & grind up the rest for a sprinkle! Thanks!
ooh, good to know. I just went to their website to check it out.
I just was playing around and made some lapsang souchong hard boiled eggs. Nice and smoky! Cooked and peeled the eggs then soaked in a tea bath with a little salt. Yum!
Now THAT sounds awesome. I want to make tea eggs, tomorrow.
Fallish, good with pickled stuff..olives and such.
I have lots of pickled things around here, lol, at least the cultured salty kind of pickles: Dilly Green Beans, Basil cocktail onions, dilled cukes, spicy cukes, root Kimchi, sauerkraut, & I still have one jar of christmas kraut in the dungeon fridge (where I store these scientific experiments once they are properly ripened). My next project will probably be Beets.
I always wondered if Lapsang would mix well with Whisky. They seem to have a similar nose in, in my mind (says the girl who knows nothing of whisky!) and I know its a waste of good whisky… but I’m still itching to try it! or perhaps with a vodka sauce on chicken! mmmmm.
Winston Churchill drank whiskey and lapsang souchong side by side, which I’ve yet to try. We have a new whiskey distillery in town (Fiesty Spirits) that has a tasting bar… I should take some tea.
yes pls!! cheers Bonnie on for a whiskey Lapsang tasting note…
You won’t believe this Bonnie! I almost just made a pot of this! I ended up making something else, because I’m trying to do sipdowns only & the sample I have from you is very generous!
I love this review! Now I wish I’d made the tea, we could have been drinking the exact same tea at the same time! :)
If you don’t drink it, cook with it. Put some in a mortar and pestle (grind into a powder) with freeze dried garlic or other herbs and sprinkle on veg when you steam them. The house won’t smell yucky!!!
I’m going to try that. I’m going to measure out enough for a nice cup so I can do a sipdown, & grind up the rest for a sprinkle! Thanks!
ooh, good to know. I just went to their website to check it out.
I just was playing around and made some lapsang souchong hard boiled eggs. Nice and smoky! Cooked and peeled the eggs then soaked in a tea bath with a little salt. Yum!
Now THAT sounds awesome. I want to make tea eggs, tomorrow.
Fallish, good with pickled stuff..olives and such.
I have lots of pickled things around here, lol, at least the cultured salty kind of pickles: Dilly Green Beans, Basil cocktail onions, dilled cukes, spicy cukes, root Kimchi, sauerkraut, & I still have one jar of christmas kraut in the dungeon fridge (where I store these scientific experiments once they are properly ripened). My next project will probably be Beets.
I always wondered if Lapsang would mix well with Whisky. They seem to have a similar nose in, in my mind (says the girl who knows nothing of whisky!) and I know its a waste of good whisky… but I’m still itching to try it! or perhaps with a vodka sauce on chicken! mmmmm.
Winston Churchill drank whiskey and lapsang souchong side by side, which I’ve yet to try. We have a new whiskey distillery in town (Fiesty Spirits) that has a tasting bar… I should take some tea.
yes pls!! cheers Bonnie on for a whiskey Lapsang tasting note…