Quote:
Originally Posted by Stitchawl
Nice to meet another Lapsang Souchong drinker! I use it to cook with too, when I want to impart a 'smokey' flavor to something, I toast the tea leaves in a covered wok so the smoke infuses into the foods!
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[QUOTE=astra;1776266]
Interesting.
Is it your invention?[quote]
No... It's an often used technique in Chinese cooking... Probably most well known for "Tea Smoked Eggs." Although the recipe never specifically calls for Lapsang Souchong, I just prefer that 'extra' smokiness, and use the technique when I want to smoke other things quickly but not deeply. It really only affects the outside surfaces.
Quote:
Cuppa #2 (mug)
Yorkshire Gold
2 heaped tsps, 3min.
Better than 2 heaped tsps/5min mug/cup.
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Try longer steeps... As much as 8-9 minutes! I often 'forget' that I'm steeping tea, and leave it soaking for 15-20 minutes. Gets a bit bitter at that length but still not too bad!
Stitchawl