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Lapsang Souchong – who has the best?


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6 replies to this topic

#1 Naftal

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Posted 19 July 2012 - 01:14 PM

I love lapsang souchong tea. And I am always on the look-out for a better brew. I know Zhi Tea makes a nice one. Does anyone else know of a really good one?

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#2 TeaBrews.com

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Posted 14 November 2012 - 11:25 AM

There is a good chance that if you buy from some of the top sites, that the tea is coming from the same exporter in China
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#3 andiesenji

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Posted 14 November 2012 - 01:27 PM

I use a lot of Lapsang Souchong in cooking. I have tried numerous brands. I keep going back to the Republic of Tea product.
I buy it in bulk, by the pound. It takes me 4-5 months to use a pound so I order it about three times a year.

I have yet to find one of the cheaper varieties that has the complexity of flavor that I like.

I have written in other topics that I use this tea to add to jams to add a smoky flavor which goes well with cheese (quince or fig jams especially)
I poach pears in the tea with a little honey - I make a syrup with it to glaze game birds, duck or chicken, guinea hen.
And it is absolutely fantastic on pork roasts or pork chops.

Read some of the Tea Leaf Readings about this particular tea. I am not the only fan.

Edited by andiesenji, 14 November 2012 - 01:28 PM.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#4 Naftal

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Posted 13 December 2012 - 03:49 PM

I use a lot of Lapsang Souchong in cooking. I have tried numerous brands. I keep going back to the Republic of Tea product.
I buy it in bulk, by the pound. It takes me 4-5 months to use a pound so I order it about three times a year.

I have yet to find one of the cheaper varieties that has the complexity of flavor that I like.

I have written in other topics that I use this tea to add to jams to add a smoky flavor which goes well with cheese (quince or fig jams especially)
I poach pears in the tea with a little honey - I make a syrup with it to glaze game birds, duck or chicken, guinea hen.
And it is absolutely fantastic on pork roasts or pork chops.

Read some of the Tea Leaf Readings about this particular tea. I am not the only fan.

Hello- Have you used it on cold-water ocean fish like salmon?

Edited by Naftal, 13 December 2012 - 03:49 PM.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#5 andiesenji

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Posted 13 December 2012 - 07:20 PM

Hello- Have you used it on cold-water ocean fish like salmon?


No. I am allergic to ocean fish - sensitive to iodine. I have used it on trout and used it to smoke sturgeon (a friend caught a 4 1/2 ft one in the California aqueduct and gave most of it away.) It was very good.
I smoke the trout whole - they have to be very fresh - but the sturgeon I cut into "steaks" before smoking it.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#6 Naftal

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Posted 18 December 2012 - 02:06 PM


Hello- Have you used it on cold-water ocean fish like salmon?


No. I am allergic to ocean fish - sensitive to iodine. I have used it on trout and used it to smoke sturgeon (a friend caught a 4 1/2 ft one in the California aqueduct and gave most of it away.) It was very good.
I smoke the trout whole - they have to be very fresh - but the sturgeon I cut into "steaks" before smoking it.

Wonderful!-Please tell me what you did with the sturgeon after cutting it into steaks.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#7 andiesenji

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Posted 18 December 2012 - 05:58 PM

I used this procedure for salmon - the "steaks" were about an inch thick and about 5" x 6" - I trimmed off the thinner edges and use the trimmings and the bones to make stock.

I used almond wood because there is an almond grower who sells "firewood" from trees they cut down when new ones are needed and I can get it really cheap.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening