Like the China Lapsang, the Formosa Lapsang Souchong is an acquired taste. Unlike the China Lapsang, which is primarily smoked with pine, Taiwan's version uses a combination of woods to smoke their tea; and the resulting taste is a stronger, heavier Lapsang tea. The gray-black, slightly twisted leaves produce a bright orange liquor with a distinctive smoky flavor.

Brew tea at 212º - steep for 3 minutes.

Cooking uses with Lapsang Souchong

To make a smoky rice or grain dish - Steep 1 tsp of Lapsang Souchong tea in 1 cup of boiling water for 3 minutes. Pour prepared tea in a saucepan and return to a boil. Add ½ cup of rice or grains and cook per instructions.

Marinating - Steep tea in boiling water. Pour over tofu, meat or fish and marinate for at least 30 minutes.

Soups - Use either brewed tea as the stock base or add loose tea (in a teaball) into the soup while it's cooking to add a smoky flavor to your favorite soups.

Go to China Lapsang Souchong Black tea to see a recipe for Smoky Tea Prawns.

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