Wy Livingston, Chef Mark Kalix, and Mixologist Tony Boyer discuss how they are going to impart the smoky flavor of Lapsang Souchong tea to holiday foods and drinks.  Lapsang Souchong tea is available at WystonesTea.com

Video by Mark Stout Photography

Chef Mark Kalix and Wy Livingston demonstrate how to make a Cornish Game Hen a new taste sensation by marinating with Lapsang Souchong Tea.  Watch our other cooking demonstrations for November to see other ways the delightful smoky flavor of this tea can be imparted into foods.

Recipe Lapsang Souchong Tea Rub Marinated Cornish Game Hen

Wash and pat bird dry.

Stuff cavity with a lemon wedge, thyme, mirepoix, and garlic. Brush with extra virgin olive oil and season with Wystone’s Lapsang Souchong Tea Rub.

Place bird on a small oven rack or casserole dish and roast for about 45 minutes at 350 until the internal temperature is 165 and the juices run clear.

Let the bird rest for at least 10 minutes. Remove cavity contents before cutting in half to serve.

One bird per person as prepared.