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Author Topic: lapsang souchong  (read 10,060 times)

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Several forum members have experimented with using lapsang souchong tea to impart a smoky flavor in chicken tikka recipes. While some prefer to add the actual tea leaves to the marinade, others suggest brewing the tea first, although they find that the flavor may not be strong enough when brewed. There is a general consensus that using the tea leaves directly in the marinade yields better results, despite concerns about the health effects of consuming carbonized tea leaves.

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Offline robertseymour

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lapsang souchong
« on: May 08, 2014, 08:59 PM »
Anyone tried using this to gain a Smokey flavour in a curry?
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Offline Unclefrank

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Re: lapsang souchong
« Reply #1 on: May 08, 2014, 10:13 PM »
After many experiments i use this in chicken tikka.
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Offline Invisible Mike

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Re: lapsang souchong
« Reply #2 on: May 09, 2014, 01:41 AM »
New one on me. Is this what TAs are doing?
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Offline Secret Santa

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Re: lapsang souchong
« Reply #3 on: May 09, 2014, 11:11 AM »
Quote from: Unclefrank on May 08, 2014, 10:13 PM
After many experiments i use this in chicken tikka.

How are you using it UF? Do you brew it and then add it to the marinade?
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Offline london

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Re: lapsang souchong
« Reply #4 on: May 09, 2014, 03:27 PM »
Why not just use liquid smoke??.
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Offline robertseymour

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Re: lapsang souchong
« Reply #5 on: May 09, 2014, 05:06 PM »
This is something that I fancy trying some Nepalese restraints use it, I have also considered doing my base in my clay oven to gain a Smokey flavour, does liquid smoke work ?
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Offline Unclefrank

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Re: lapsang souchong
« Reply #6 on: May 09, 2014, 05:47 PM »
I use it in Chicken Tikka recipes, Blades mainly, it adds that smokey flavour.
Don't think it would be used in restaurants because they have Tandoori ovens that give the smokey flavour.
I just use 1-2 tsp in blades recipe, just open the tea-bags and store in an airtight jar.
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Offline Secret Santa

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Re: lapsang souchong
« Reply #7 on: May 09, 2014, 06:12 PM »
Quote from: Unclefrank on May 09, 2014, 05:47 PMI just use 1-2 tsp in blades recipe, just open the tea-bags and store in an airtight jar.

So you're adding actual tea leaves to the marinade?
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Offline Unclefrank

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Re: lapsang souchong
« Reply #8 on: May 09, 2014, 10:17 PM »
Yes SS will post a picture when i make it again.
Blades recipe, for me, is enough to marinade 5-6 chicken breasts, i did do some trial and error experiments.
Tried placing 1 t-bag in some water in the bottom of the grill pan then cooked chicken as normal, so it kind of smoked the meat, did work but wasn't enough flavour.
After trying different methods i just added it to the marinade and left for about 5 minutes then added chicken breasts, marinade overnight.

I used these http://www.tesco.com/groceries/product/details/?id=255633413

I only paid 1 GBP for them, was on offer.
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Offline Secret Santa

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Re: lapsang souchong
« Reply #9 on: May 10, 2014, 02:14 AM »
Ok, seems a tad strange actually incorporating the tea leaves themselves in the marinade, but Asda have them at ?1.48 which is the cheapest of the supermarkets at the mo.

I like the idea but I think I'd prefer (not having done it mind) to brew a strong brew and use that in the marinade rather than use the actual tealeaves.
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