101 Teas to Steep Before You Die: The Ultimate Bucket List for the World’s Most Popular Beverage, written by Nigel Melican, James Norwood Pratt, Maria Uspenski, and Shabnam Weber, features over one hundred tea profiles along with expert tips, tasting notes, and 12 tea-based drink recipes. I will also be sharing their recipe for a Smoky Lapsang Martini following the review.
Disclosure and Disclaimer: I received this book from Page Street Publishing in exchange for my honest review. All opinions and statements are my own.
Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
The Authors
Maria Uspenski is the founder and CEO of The Tea Spot, a Public Benefit Corporation. She is also the author of Cancer Hates Tea.
Nigel Melican is a tea scientist, agronomist, and president of the European Specialty Tea Association.
James Norwood Pratt is an author and historian.
Shabnam Weber is the designer of THAC Tea Sommelier® program, president of the Tea and Herbal Association of Canada, and co-founder of the International Alliance of Women in Tea.
101 Teas to Steep Before You Die
101 Teas to Steep Before You Die begins with a short introduction and a few helpful notes to get started. The book is fairly compact at 256 pages in a 5.8 x 8.5 inch (15 x 22 centimeter) frame, yet it is packed with an incredible wealth of information from the individual tea profiles and growing process to purchasing information and preparation tips.
I especially love the range of tea covered with easy to locate blends found on the grocery store shelf alongside more rare and unique varieties for once in a lifetime experiences.
Chapters are divided according to the following: Archetypes for the Six Types; Classic Blends and Flavors; Teas That Changed History; Steeped in Wellness; Supermarket, Café, and Restaurant Stars; Happy Accidents; Teas to Impress; Rare Treasures; Desert Island Teas; and Beyond the Traditional Brew. There is also a list of the 101 Teas by Type in the back of the book for easy reference.
The photography is provided by Brayden Heath with illustrations by Emily Grace King. Photos are scattered across the pages with tea leaves, prepared tea, and a handful for the recipes.
Each tea profile has labels and icons to signify important information. The banner color represents the type of tea and region. The icons show the desired water temperature, quantity of tea to water, steeping notes, and type of drink. For the recipes, measurements are listed in US Customary and Metric.
Smoky Lapsang Martini
Following all the detailed profiles and notes, 101 Teas to Steep Before You Die finishes with 12 fun tea-based drink recipes incorporating a variety of styles and flavors.
I am sharing their recipe for a Smoky Lapsang Martini. This creative drink pairs a homemade Lapsang Souchong syrup with vodka and blended Scotch whisky.
Lapsang Souchong (正山小種) is a black tea from the Wuyi Mountains in northern Fujian Province, China. The leaves are dried over a pinewood fire to develop a distinctive smoky flavor. I actually first learned about it last year when making this Tomato and Lapsang Souchong Salad.
It is such a versatile tea and adds a fantastic, smoky depth to the martini.
A Few Smoky Lapsang Martini Tips
This recipe will make more Lapsang Souchong Simple Syrup than is needed in the drink. Store the remainder in an airtight container in the refrigerator for up to two weeks. We also loved using it in an Old Fashioned with a Lapsang Souchong ice cube.
If you are planning on adding the smoked salt rim, make it before pouring in the Smoky Lapsang Martini.
Run a lime wedge around the edge/rim of the glass to lightly moisten it. Immediately invert the glass into the smoked salt (I like to form a thin layer in a small, but wider than the glass, rimmed plate and gently turn to evenly coat with a layer of the salt.
More Tea
We also made Tea Ice Cubes, London Fog, Matcha Latte, and Rice Puff Cocoa.
I used some extra Lapsang Souchong tea leaves I had on hand to make Lapsang Souchong Tea Ice Cubes! After brewing the tea, it is poured it into an ice cube tray to make tea ice cubes perfect for pairing with cocktails and mocktails. The authors have even included favorite flavor combinations to assemble a variety of drinks.
The London Fog is a favorite of mine and such a comforting drink. After steeping Earl Grey tea, it is flavored with a small splash of vanilla and paired with warm, frothed milk.
My daughter made the Matcha Latte. This vibrant drink brings together ceremonial matcha, milk of choice, and a sweetener of choice (if desired). She opted to make an Iced Matcha Latte even though the temperatures outside were hovering around 5˚F (-15˚C) that day. Notes are included on different ways to flavor the latte and impacts on the drink based on the type of milk used.
The Rice Puff Cocoa is such a fun use for Genmaicha. Genmaicha is a Japanese steamed green tea blended with roasted rice kernels to create a unique and nutty flavor. It adds a bit of toastiness to hot chocolate for quite the comforting drink. If you don’t love semisweet chocolate, it can also be swapped with white chocolate to create a flavor reminiscent of a Rice Krispie square.
101 Teas to Steep Before You Die is a great pick whether you are already a tea enthusiast or are simply interested in learning more about tea. So much is covered including the different methods for steeping, how to read labels, ordering tea in a restaurant, flavorings, a closer look at favorite brands, storage tips, and even how the type of teacup may change the overall experience.
Most of the ingredients for the tea-based recipes can be found in larger American grocery stores. Some of the specialty teas and hibiscus leaves may require further searching.
Smoky Lapsang Martini Recipe
Excerpt from 101 Teas to Steep Before You Die
Smoky Lapsang Martini
Ingredients
Lapsang Souchong Simple Syrup:
- 1/2 cup (120 milliliters) water
- 1/2 cup (100 grams) sugar
- 1 tablespoon (3 grams) Lapsang Souchong tea leaves
Cocktail:
- 2 1/2 ounces (74 milliliters) vodka
- 1/4 ounce blended Scotch whisky
- 1/4 ounce Lapsang Souchong Simple Syrup
- lemon twist for garnish, optional
- lime wedge for rimming glass, optional
- smoked salt for rimming glass, optional
Instructions
To make the simple syrup:
- In a small saucepan, combine the water, sugar, and tea leaves.
- Bring to a gentle simmer, stirring occasionally until the sugar dissolves.
- Turn off the heat, and cover, letting it steep for 5 minutes. Strain and allow to cool.
- Store in a lidded glass jar in the refrigerator for up to 2 weeks.
To make the cocktail:
- Place the vodka, whisky, and simple syrup in a cocktail shaker with ice.
- Shake for 10 seconds.
- Strain, and serve in a chilled glass.
- Rub the lemon around the rim of the glass and drop it in, if using.
- If salting the rim, do it before making the drink. Run a lime wedge over the rim of the glass to moisten it. Invert the glass into the salt, turning it as needed until the rim is coated.
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