WUYISHAN, CHINA - MAY 11: (CHINA OUT)   Kung Fu tea at a tea room on May 11, 2012 in Wuyishan, Fujian province, southeastern China. Wuyi Mountains is renowned for producing top quality tea. Brightly coloured plants grow on the rocky outcrops with strong aroma and pure taste, the most highly prized among them being Da Hong Pao 'Grand Red Robe' rock tea and Lapsang Souchong red tea. (Photo by Kevin Zen/Getty Images)
Food - Drink
The Smoky Chinese Tea You Should Be Adding To Poultry Brines
If you love tea, you should know that many varieties have way more culinary uses beyond drinking them straight out of a mug. While many teas are delicious in ice cream and other desserts, lapsang souchong, a smoky black tea from China, can bring extra intensity to many savory dishes, including cooked poultry.
Lapsang souchong can bring smoky flavor to chicken, turkey, and more, without actually having to smoke the meat. Chef and cookbook author Erin French likes to use the tea in her brine for a whole turkey; as demonstrated on Today, French adds the tea to a brine with sugar and salt, then soaks the bird for up to 36 hours before cooking.
Brining any kind of poultry helps to keep it moist and juicy during roasting, and adding flavorings like tea kicks up a basic brine into something special. Lapsang souchong also works magic on cured fish, and Tasting Table has its own recipe for tea-cured, center-cut salmon that's perfect on top of a bagel with schmear.