3 Must-Try Lapsang Souchong Tea Recipes
Black tea is not just a great beverage option, but it is also a versatile ingredient that can add a unique flavor & aroma to your food recipes. Lapsang Souchong black tea is pine smoked, making for a rich, smokey flavour that you can use in a variety of food recipes. Cooking with black tea is an affordable way of spicing up your meals & showing off to friends at dinner parties. Check out our 3 must-try Lapsang Souchong black tea recipes below.
Garlic Sautéed Spinach with Black Tea
A great breakfast option, & rich in vitamins & iron, this garlic sautéed spinach with lapsang souchong is a killer way to start the day.
Ingrediants
Large handful of washed spinach
2 cloves of garlic
1 tsp Lapsang Souchong loose leaf tea
1 tbsp butter
Salt/Pepper to taste
Method
Finely chop/grate garlic & sprinkle salt.
Heat your favourite pan on a medium heat. Add butter.
Once the butter has melted add in the spinach. Mix until spinach is coated.
Once spinach has lost its original rigidity, stir in crushed garlic & lapsang souchong.
Season with pepper to taste.
Sautéed down until you’re happy.
Serve & enjoy!
Gravlax with Black Tea
It’s a Christmas tradition of mine to prepare salmon gravlax to enjoy for breakfast before the present opening begins. Gravlax is salt cured fish & has its roots Sweden where peasents used to bury salmon in the earth to cure in its own brine. Gravlax is easy to master & make, & for the last few years I’ve made mine with lapsang souchong. See here below for my Gravlax with black tea recipe!
Ingrediants
8 tbsp sugar
1 tbsp chopped thyme
5 tbsp salt
3 tbsp black pepper
4 tbsp lapsang souchong
Fresh salmon fillet (keep skin on)
Method
In a bowl mix together tea, pepper, salt, thyme & sugar. If so desired, add a capful of vodka for an extra kick!
Roll out a layer of cling film on your work surface. Lay the salmon skin-side down.
Rub the dry mix into the salmon thoroughly.
Wrap the salmon in the cling film until firm & watertight. Place on a plate.
Make room in your fridge. Put the salmon in the fridge & weigh down with 1) lidded Tupperware full of water 2) cans of beans etc.
Let marinate for 5 days, flipping the fish over every other day.
To serve, slice thinly.
Store in the fridge for up to 2 weeks.
Admiral Rum’s Tea Cocktail
Tea-infused cocktails may have had their time in the trending charts, but this go-to hair of the dog balances the pungent & smokey Lapsang Souchong tea with spicy & sweet rum. Quick to assemble, it takes only a day to prepare - don’t worry, it’s worth the wait!
Ingredients
230ml Lapsang Souchong - steep overnight with boiling water
30ml spiced rum
30ml dark rum
Method
Add both rums to glass over ice.
Top up with the steeped chilled tea
Serve & enjoy!
T x