Five-Spice Chile Tea Rub
I've always been fascinated by the use of tea in cooking. Among tea dishes, teasmoked duck is probably the most ubiquitous, but there's also green tea-flavored ice cream and pound cake. As part of a seasoning rub, tea adds aromatic flavor to a range of dishes. To compose this example, I started with lapsang souchong tea, revered for its smoky, tobacco-like depths, then added spices, including three kinds of pepper, to complement it. The result is a standout rub you'll use often.
Makes about 6 cups
Lasts 3 weeks, refrigerated
3 cups lapsang souchong tea leaves
1/2 cup sea salt or kosher salt
1/2 cup red pepper flakes
1/2 cup chipotle chile powder
1/2 cup dehydrated garlic or regular garlic powder (not garlic salt)
1/4 cup cayenne pepper
1/4 cup dried chives or onions
1/4 cup five-spice powder
Combine all the ingredients in a medium bowl. Use or store.