Lapsang Souchong elicits such strong emotions! I didn't hate it, but its not something I'd drink often at all. I ended up using the last of mine to make marbled hardboiled eggs... gave a nice hint of smoky flavor and a lovely marbled finish to the egg's surface. If you can't trade off the tea, try making eggs!
Just brew up the tea nice and strong... and after your eggs are boiled, pour off the water, gently crackle the egg shells of each egg all around the surface... put them back in the pan, and pour the Lapsang Souchong tea over the eggs. Let them soak for a while (I soaked mine for a couple of hours)... turn them a few times if the tea isn't deep enough to cover the whole egg... and when finished soaking, peel the eggshells, and there will be a pretty marbling of color on the eggs. Great for deviled eggs.
Not that you asked for a recipe... but there you have it.