Lapsang Souchong Tea Glaze

My favorite tea of all times on a cold morning is Lapsang Souchong Tea. It comes from China’s Fujian Province. The flavor is produced by laying premium black tea leaves out on bamboo trays and allowing smoke from pinewood to permeate through the tea. If you have not tried this tea you are really missing something. It is so beloved that it is blended to make perfume.

While I was drinking my morning cup this morning; my thoughts went to how wonderful this tea would be as an infusion in food. In researching I came upon a wonderful recipe that I would like to share with you. It comes from Ward Bradshaw a wonderful chef.

He glazes salmon, chicken and pork with this recipe.

1 quart Lapsang Souchong, strongly brewed

2 tablespoons of honey

1 sprig of thyme

Chili oil

1 cup of olive oil

½ cup chopped garlic

1 tablespoon roasted sesame oil

3 tablespoons soy sauce

¼ cup samba



Twinings Lapsang Souchong Tea, Tea Bags, 20-Count Boxes (Pack of 6)

Reduce the tincture of tea to 1 cup and add the honey.  You will then prepare the chili oil.

Heat the oil in a small sauce pan to about 325 degrees and add the garlic. Fry the garlic until a light golden brown. Remove the oil from the heat and add the sesame oil, soy sauce, sambal and tea tincture. Let cool until room temperature.

Marinate salmon in the lapsang chili mixture for 1 hour. The salmon can then be grilled.

You will need to marinate chicken or pork loin over night. Mashed potatoes and sesame green beans is a really nice a compliment.