05 March 2012

03.05

I recently rediscovered my liking for lapsang souchang, a distinctly smoky tea. The brewed leaves produce a lovely, reddish-brown hue and retain their unique smokiness, both in scent and flavor. I typically just drink it straight, but am curious about how it fares in the culinary realm.

2 comments:

  1. Teresa Affectioknit3/5/12, 6:08 PM

    I love it too...and it is such an acquired taste...no one else in my family likes it...

    ReplyDelete
  2. I'm a bit late but love this a food photo a day series! great work :)

    ReplyDelete

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