Angel's Share Bourbon

$7.00

BLACK TEA | MODERATE CAFFEINE | SMOKY & MALTY

Smoky and malty, the way a good bourbon is. The smoke comes from lapsang souchong, which was smoked long before we put it in this blend. Cocoa nibs provide the malt and rose hips keeps it all lively. A cup puts you in mind of ending a long day with a good bourbon with your feet up.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

black tea, rose hips, cocoa nibs, lapsang souchong, whiskey flavor, blue cornflowers, all natural flavor extracts

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“Put down what you were carrying.
The cup needs both your hands.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

The angel's share is what bourbon makers call the portion that evaporates out of the barrel as it ages. Though our missing portion was due to us drinking it! If you are intrigued by boozy teas, try our Ice Wine dessert tea or our Indigot Merlot Herbal Tea.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 3 to 5 minutes. Black tea needs the full boil.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Angel's Share

Herby Tea Infused Steak

Serves 5

Angel's Share Bourbon tea works its way through this steak twice, first as a marinade and then ground right into the rub, before a fresh lemon gremolata finishes it off.

Ingredients

  • 1 1/2 lb flank steak
  • 2 cups brewed Angel's Share Bourbon tea
  • 3 tbsp EVOO
  • 3 tbsp lemon juice
  • 1 tsp kosher salt
  • For the Rub:
  • 1 tbsp Angel's Share Bourbon tea leaves
  • 1 lemon, zested
  • 2 tsp salt
  • 1 tsp dried thyme organic
  • For the Gremolata:
  • 1 shallot, minced
  • 2 tbsp fresh minced parsley
  • 2 tsp fresh thyme
  • 1 lemon, zested
  • 1 tsp lemon juice

Instructions

  1. In a shallow bowl or zip-top bag, marinate the flank steak in the brewed tea, EVOO, lemon juice, and salt. Refrigerate for at least 2 hours before cooking.
  2. When ready to cook, preheat the grill to medium-high. Remove the flank steak from the marinade.
  3. Using a mortar and pestle, grind together the tea leaves, dried thyme, lemon zest, and salt for the rub. Rub both sides of the steak with the mixture, pressing to stick.
  4. Place the steak on the grill and cook for 4 minutes. Flip and continue cooking for another 4 minutes. Flip again and cook until you reach your desired doneness, another 1 to 3 minutes. Remove from the grill, cover with foil, and let rest for at least 10 minutes before slicing.
  5. In a bowl, combine the shallot, parsley, thyme, lemon zest, and lemon juice, and stir to combine. Serve the gremolata over the thinly sliced steak.

Download the printable recipe card (PDF)