Sunday, January 19, 2014


If you've never had this ancient Chinese tea you are in for a treat. Chinese Lapsang Souchong tea (pronounced läp-säng sü-chong) gets its intensely smoky flavor because the older, large leaves of the tea plant are dried over a smoldering pine fire. The process dates back to the Qing dynasty when workers attempted to speed up the drying process, resulting in the distinct smokey flavor. It was all an accident (!), which makes me wonder... Was this the first crack at molecular gastronomy? The tea is dark and rich, and probably not for anyone with timid tastebuds, but if you're adventurous and like bold flavors, give this tea a try. I call it barbecued tea.

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