Ugh. I seriously need to stop buying so much of my faves all at once. I overindulged in this one awhile back, didn’t want it for a long long time, and recently started drinking it again. Only it has now been nearly two years that I’ve had my tin, and some flavour/smoothness has been lost. No surprise, time does that to consumables. Duh.
There isn’t much left, maybe fifteen grams out of 70. Could be worse, right?
I wonder if there are any fun things I could do with the last of it. Latte? nah. I’ve had it iced before. Hmmm. I must think on it!
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Marinade for chicken?
Could make an interesting Soup Stock as well…
I haven’t had this one in ages, but I remember loving it. It might be time to re-order.
Evol- I was thinking about chicken! or maybe fish?
Roswell – Oooh that’d be different. I’ve never made stock out of tea before! :)
M – Me too. I can’t wait for a fresh supply!!
Fish, yes! I hadn’t considered that. Might work. I like the soup stock idea too. I’d be tempted to add it at the very end as a finishing touch. Roswell Strange, have you tried this already? If so, how did you approach it?
I think the flavours in this one would go nicely as a marinade for chicken, mushrooms, carrots, and onions to be roasted in the oven. Maybe a touch of maple syrup.
@Evol Ving Ness I can’t say I’ve ever tried any teas as rubs because I don’t eat meat – but I’ve tried other teas for soup stock before (not this one). Basically, you brew a slightly concentrated pot (like, a western sized pot) and just use that as the stock you cook the rest of the soup in. I think the ingredients you listed for the marinade would likely work for the soup though: carrot, onion, mushrooms, and chicken.
Thank you. And yes, it does show promise as a soup. I am going to give it a try one of these days.
I saw one of those 30second cooking vids online with fish, potatoes and asparagus. I may try something like that using this as a glaze.
Roswell- Now I’m really curious about making it as a soup! I’ve only really thought about Lapsang before
Genmaicha makes a nice stock base too :)
Wow! Those all sound great too.
Ahhh I’ve been meaning to try genmaicha!
Marinade for chicken?
Could make an interesting Soup Stock as well…
I haven’t had this one in ages, but I remember loving it. It might be time to re-order.
Evol- I was thinking about chicken! or maybe fish?
Roswell – Oooh that’d be different. I’ve never made stock out of tea before! :)
M – Me too. I can’t wait for a fresh supply!!
Fish, yes! I hadn’t considered that. Might work. I like the soup stock idea too. I’d be tempted to add it at the very end as a finishing touch. Roswell Strange, have you tried this already? If so, how did you approach it?
I think the flavours in this one would go nicely as a marinade for chicken, mushrooms, carrots, and onions to be roasted in the oven. Maybe a touch of maple syrup.
@Evol Ving Ness I can’t say I’ve ever tried any teas as rubs because I don’t eat meat – but I’ve tried other teas for soup stock before (not this one). Basically, you brew a slightly concentrated pot (like, a western sized pot) and just use that as the stock you cook the rest of the soup in. I think the ingredients you listed for the marinade would likely work for the soup though: carrot, onion, mushrooms, and chicken.
Thank you. And yes, it does show promise as a soup. I am going to give it a try one of these days.
I saw one of those 30second cooking vids online with fish, potatoes and asparagus. I may try something like that using this as a glaze.
Roswell- Now I’m really curious about making it as a soup! I’ve only really thought about Lapsang before
Genmaicha makes a nice stock base too :)
Wow! Those all sound great too.
Ahhh I’ve been meaning to try genmaicha!