Smoky Seasoned Salt

This seasoned salt gets it’s smoky flavor from Lapsong Souchang tea.

Here’s a bit of history from Wikipedia;

The story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the process by drying the leaves over fires made from local pines.

According to some sources, Lapsang souchong is the first black tea in history, even earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong (meaning “Black tea produced in Fujian“), people started to move the tea bush to different places, such as Keemun, India and Ceylon.

“Souchong” (小种) refers to the fourth and fifth leaves of the tea plant, further away from the more highly prized bud (pekoe) of the tea plant. These leaves are coarser than the leaves closer to the bud and have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves.

The leaves are roasted in a bamboo basket called a hōnglóng (), which is heated over burning firewood, which contributes to the dried longan aroma and smoky flavour.  Pinewood is used as the firewood for lapsang souchong and imparts the characteristic resiny aroma and taste.

 

Authoradmin

Yields1 Serving

 ½ cup Salt
 3 tbsp Sugar
 1 tbsp Paprika
 1 tbsp Lapsang Souchong Tea (measured before grinding fine)
 2 ½ tsp Onion Powder
 1 ½ tsp Garlic Powder
 ¾ tsp White Pepper
 ¾ tsp Tumeric
 ½ tsp Thyme

1

Combine all and store in a cool, dry and dark place.

Ingredients

 ½ cup Salt
 3 tbsp Sugar
 1 tbsp Paprika
 1 tbsp Lapsang Souchong Tea (measured before grinding fine)
 2 ½ tsp Onion Powder
 1 ½ tsp Garlic Powder
 ¾ tsp White Pepper
 ¾ tsp Tumeric
 ½ tsp Thyme

Directions

1

Combine all and store in a cool, dry and dark place.

Tea Smoked Seasoned Salt

admin

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