More bacony today in both scent and taste, less so in taste than in scent. It’s not a mouth full of ash today as it was yesterday in any case. Perhaps it’s because I used 212F water instead of 205?
Not enough improvement in either the overall experience or the smoky bacon flavor department to merit revisiting the rating, though. This is now in my sip down as fast as possible pile.
Preparation
People who liked this
Comments
Morgana, have you tried adding a bit of maple syrup to make this more bearable? To me, that sounds like it might have potential. Good luck!
In Montreal, I came across bacon-flavoured bloody marys premixed in cans. I bought a couple. Horrible, horrible. Couldn’t get rid of them fast enough.
LOL. Thanks for the tip, Evol Ving Ness. I fear that adding syrup may make it taste more like bacon rather than less, which, while it would make the tea more true to its name would probably do a number on my stomach. But I’ll give it a try for giggles tomorrow. :-)
This may be good for cooking. I’ve heard people making a lot of dishes with Lapsang Souchong, and since this has a lot of similarities I think it may work the same way! Maybe as a marinade for roast, or in a gravy?
http://www.teachef.com/view_all_recipes.html?tea=lapsang%20souchong
http://www.nj.com/cooking/index.ssf/2013/12/lapsang_souchong_tea_as_a_smok.html
Indigo, that’s a good idea. It could work as a rub, I think.
I’ve always wanted to try it myself but never remember to actually do it haha
^^ That is a brilliant idea. The maple syrup might work well in the rub and gravy as well.
Morgana, have you tried adding a bit of maple syrup to make this more bearable? To me, that sounds like it might have potential. Good luck!
In Montreal, I came across bacon-flavoured bloody marys premixed in cans. I bought a couple. Horrible, horrible. Couldn’t get rid of them fast enough.
LOL. Thanks for the tip, Evol Ving Ness. I fear that adding syrup may make it taste more like bacon rather than less, which, while it would make the tea more true to its name would probably do a number on my stomach. But I’ll give it a try for giggles tomorrow. :-)
This may be good for cooking. I’ve heard people making a lot of dishes with Lapsang Souchong, and since this has a lot of similarities I think it may work the same way! Maybe as a marinade for roast, or in a gravy?
http://www.teachef.com/view_all_recipes.html?tea=lapsang%20souchong
http://www.nj.com/cooking/index.ssf/2013/12/lapsang_souchong_tea_as_a_smok.html
Indigo, that’s a good idea. It could work as a rub, I think.
I’ve always wanted to try it myself but never remember to actually do it haha
^^ That is a brilliant idea. The maple syrup might work well in the rub and gravy as well.