Smoked Black Tea Lapsang Souchong

Smoked Black Tea Lapsang Souchong 100g

Sherlock Holmes' favourite tea

9,15 €

This smoked black tea is a variety of tea picked on the slopes of Mount Wuyi in the Northern province of Fujian. Its black leaves are moderately smoked with spruce or cypress tree smoke. It produces a deep red, clear, crystalline liqueur, strongly perfumed and woody with notes of eucalyptus and liquorice. 

Delicate and subtle, clear and original, Lapsang Souchong is Sherlock Holmes’ favourite tea. It is one of the best choices to accompany savoury or spicy dishes. Very low in theine, it can be enjoyed at any time of day.

Tea leaves - 100g Sachet

Composition: Lapsang Souchong 100% Organic Smoked Black Tea.

Recipe for Guinea Foul served with Lapsang Souchong Smoked Black Tea

Serves 4:

20 min preparation time

Cooking time of 1 hour and 45 minutes

 

List of ingredients:

  • 1 whole guinea fowl or cut into pieces
  • 10 cl of olive oil
  • 1 Cevennes onion
  • 3 pinches of Espelette pepper powder
  • 4 g of powdered ginger
  • 2 cloves
  • 1 badian (or star anise)
  • 2 long peppers
  • 100 g of candied kumquats
  • 18 g of Lapsang Souchong Gourmet Tea

 

Preparation:

  1. Melt the olive oil in the pan and brown the guinea fowl on medium heat. Cook on all sides. Remove from the pan.
  2. Peel and chop the onion. Melt the onion in the casserole. Add the guinea fowl to the casserole.
  3. Add all the spices to the casserole on a low heat. Stir.
  4. Add the candied kumquats. Stir.
  5. Prepare the tea with 18 g of smoked Lapsang Souchong and 40 cl of water at 95°C for 4 min. Sprinkle the guinea fowl with the infused tea.
  6. Cover and cook on a low light for approximately 1.5 hours.
  7. 10 to 15 minutes before the end of the cooking time, reduce the sauce if necessary by removing the lid and turning up the heat a little. Check that the bottom does not burn and that there is still enough juice covering the meat.

 

Chef's tip: serve with seasonal vegetables: celeriac in winter, turnips in spring, artichokes in summer and even pumpkin slices in winter, steamed, or with pearl rice, etc.

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