Friday, November 14, 2008
It's the kielbasa of teas: lapsang souchong. I purchased a box of these teabags about a week ago and as soon as I opened the box I could smell it. Strong, pungent, smoky. I tried a cup but couldn't get past the smell. But now I love it with sweet things like Pepperidge Farms Brussels cookies. The secret is to wait until the brew has cooled a bit before drinking it.
It also brings back a nostalgic feeling, of the Chinese herb medicines my mom used to brew for me as a child. Consisting of locust shells, bark, and other scary looking things picked up at the Chinese apothecary, she and my dad would have to chase me down and force me to drink it. But look how I turned out! Thanks, Ma.