Tea as a tool for a dignified and powerful life
By paying a fair price for the tea, you contribute to empowering the less privileged through education. So that they can find sustainable employment and lead dignified and powerful lives, breaking the vicious cycle of poverty. One of the projects is Dilmah's Empower Culinary & Hospitality School. The culinary boot camp at Empower Culinary & Hospitality School - West & East trains students in the fundamentals of cooking, along with a mix of theoretical knowledge and personality development programs, which then guarantee them employment in the hospitality industry.
By traditional process
Enjoy this Chinese oolong tea, gently smoked over pine wood and produced in a traditional process that originated in the Qing Dynasty in China. Tea leaves, withered over a pine wood fire, produce the smoky aroma and distinctive tarry tone that this black tea is prized for. The process originated by accident in China's Fujian province. The black leaves produce a dark burgundy infusion that reflects the strength and body of the tea. This is a very traditional and distinctive tea with depth, body and a pronounced wood smoke character and goes well with grilled or barbecued meats.
Lapsang Souchong as a tearub for your BBQ meat
Lapsang souchong is a perfect tea to use as an ingredient. It gives off that delicious smoked flavour that is perfect for a BBQ party. You can use Lapsang Souchong tea as an ingredient for your BBQ sauce. It is also delicious to use as a so-called tearub. Finely grind the following ingredients in a mortar (Lapsang Souchong, sea salt, cayenne pepper, onion powder, garlic powder, 5-spice powder). Rub the piece of meat with the mixture of tea and spices and then let it rest in the refrigerator, covered. On the blog Made by Margreet, you will find the exact supplies and the complete recipe in Dutch for how to make the tearub and BBQ sauce with Lapsang Souchong. Furthermore, this tea pairs wonderfully with smoked salmon, blue or Comte cheese and 99% dark chocolate.
