Edamame With Smoked Tea Salt Mix

Edamame With Smoked Tea Salt Mix

We LOVE edamame, and always have a frozen bag ready for one of those nights. Edamame has been our new popcorn, and it’s such a healthy snack! They’re also great as appetizers or side dish. This said, we rarely order edamame at restaurants, because it’s literally very quick and easy to make at home.


  • 1 tablespoon of course salt or fleur de sel.
  • 2 tablespoon of Smoked Lapsang Souchong Black Loose Leaf Tea (dry tea)
  • 1 frozen bag of edamame pods (Soybeans in Pods), 14 oz./400g
  • Lemon zest for garnish


  1. Using a mortar and pestle, spice grinder or mini food processor, grind 2 tablespoons of Lapsang Souchong Black Tea leaves, salt and chili flakes (optional). We prefer our salt mix a bit course, but others may prefer a finer powder.
  2. Fill a large pot (roughly 6 cups) of drinking water and bring to a boil.
  3. Add 1 bag of frozen edamame to the boiling water and cook until the edamame is tender. This could take about 4-6 minutes. The pods will start to open a little bit. Try one and taste. When cooked, drain thoroughly and transfer to a large bowl.
  4. Toss the edamame with the salt mix.
  5. Garnish with lemon zest and serve warm.


If you don’t have Lapsang Souchong Black loose leaf tea, you can substitute it with 2 tablespoons of toasted sesame seeds. It will not give that smoky flavor, but it will still enhance the edamame with nutty flavors.


This recipe has been slightly adapted from Jack Flastaff’s “Edamae with smoky salt” recipe. http://www.foodandwine.com/recipes/edamame-smoky-salt

If you do make this, let us see! 🙂 Tag your photo and share with #yvetteteas on Instagram

Tried & Tasted by: Yvette A

Posted on May 2017