Guest guest Posted February 27, 2008 Report Share Posted February 27, 2008 Amy -- Thanks for your recipe! I've put it in my KT recipes notebook, with optional peppercorns, and am looking fwd to trying it. Your comment about the the straight LS making your KT taste like bacon made me smile. Have a great day -- Lois (cold and gray here in Memphis, too, but I'll bet nothing like Rochester!) Amy Hancoski <finocchia1@...> wrote: > I've made Lapsong Souchong KT in small batches using the single batch method. The one I like contains 2.5 g lapsong souchong with an equal weight of plain black tea, per 1 liter of water, 75 grams sugar, fermented down to PH 2.9. I tried making it with 5 g LS tea, but it tasted too much like bacon!. > > This is my boyfriend's favorite KT. I think the addition of a few peppercorns might be nice, too; I'm going to try this next batch. > > Amy (in cold, grey Rochester, NY) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2008 Report Share Posted February 27, 2008 Amy -- Thanks for your recipe! I've put it in my KT recipes notebook, with optional peppercorns, and am looking fwd to trying it. Your comment about the the straight LS making your KT taste like bacon made me smile. Have a great day -- Lois (cold and gray here in Memphis, too, but I'll bet nothing like Rochester!) Amy Hancoski <finocchia1@...> wrote: > I've made Lapsong Souchong KT in small batches using the single batch method. The one I like contains 2.5 g lapsong souchong with an equal weight of plain black tea, per 1 liter of water, 75 grams sugar, fermented down to PH 2.9. I tried making it with 5 g LS tea, but it tasted too much like bacon!. > > This is my boyfriend's favorite KT. I think the addition of a few peppercorns might be nice, too; I'm going to try this next batch. > > Amy (in cold, grey Rochester, NY) Quote Link to comment Share on other sites More sharing options...
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