Lapsang Souchong Butterfly #1 (2 oz loose leaf)
This is a superior leaf Lapsang Souchong from the Fujian Province offering a crisp character with the remarkable and heady aroma of an oak fire. This is certainly a unique tea. I have had many requests to carry Lapsang Souchong and this one was selected as being the best at multiple tea tastings.
I do run out of this tea rather often since I have customers who use it to create amazing recipes. It is one of the most versatile teas I carry!
2 oz Loose Leaf packaged in a stand up, resealable pouch
Ingredients: Organic Black Tea.
Grilled Smoke Beef Rub
2 TBSP Lapsang Souchong Loose Tea Leaves (Adds a unique smokey flavor to your rub)
1 tsp Fine Kosher Sea Salt
¼ tsp ground black pepper
¼ tsp White Pepper
½ tsp Smoked Paprika
Directions: Place tea leaves into a spice grinder and finely grind, or use a mortar and pestle. If tea leaves are already very fine, use as is. In a small bowl, stir together tea, salt, pepper and paprika. Cover meat lightly with oil then rub meat all over with tea mixture and let sit at room temperature for 30 minutes.
Marbleized eggs are a common decoration at Chinese banquets. They really do look like marble but they’re as edible as hard–boiled eggs. Tea is the secret!
INGREDIENTS: 6 eggs, Water to cover (about 3 cups) 4 teaspoons of LAPSANG SHOUCHONG (or any tea black tea leaves), 1 tablespoon canning or sea salt.
PREPARATION: Bring eggs to boil and simmer for 7 minutes. Remove from water. When eggs are cool, tap with a spoon all over to crack but not remove the shell. Add eggs back into the water and add tea. Simmer covered for 30 minutes. Remove from heat and allow to steep for another 45 minutes in the tea. Remove shells. The eggs will have veins of color just lke marble.
Lapsang Souchong Chicken
The smokiness of one of China's most mystical teas permeates the chicken while making its own marinade. This flavorful entree will leave a lasting memory with your guests.
6 large boneless chicken breasts
4 large Portobello mushrooms
1 oz. loose Lapsang Souchong tea
2 tablespoons butter
1/2 red bell pepper
4 green onions
1 teaspoon sea salt
1 cup cold water
Preheat oven to 325º F.
In a spice blender, grind one half tea leaves until fine. Slice mushrooms into finger length sections, 1/2-inch thick.
Pound chicken breast until flattened. Sprinkle 1 teaspoon of ground tea over the inner side of the breast. Add a pinch of salt and 1 mushroom slice. Roll up and place in a lightly greased baking dish. Coat the chicken breast lightly with butter for browning. (Chicken may be prepared a day ahead and refrigerated.) Bake for 40 minutes at 325º F.
Bring cold water to a boil. Brew the remainder of the whole tea leaves in the boiling water for 5 minutes. Discard the leaves. Allow the tea to boil until reduced by one half.
Chop red pepper, onions and remaining mushrooms. Saute for 3 minutes with 1 tablespoon butter. Add tea to pan and reduce the liquid.
Place individual chicken breast on each dinner plate and spoon 2 or 3 large spoonfuls of vegetables over each.
Suggested accompaniments: English roasted potatoes, asparagus spears and wholegrain bread.