Ming says: I can never get enough of tea rubs, so I keep inventing new ones. This green tea and citrus example is particularly fresh and appealing: The tea is beautifully complemented by lemon, lime, and orange zest while mint and ginger add more invigorating flavor. This tea rub does wonders for lighter protein, like chicken and fish.

Makes about 4 cups

• 1 cup green tea leaves
• 1/2 cup dried peppermint, spearmint, or mint
• 1 cup lemongrass powder or flakes
• 2 tablespoons sea salt or kosher salt
• 2 tablespoons turbinado sugar or raw sugar
• 1/2 cup dried orange zest, crushed
• 1/2 cup dried lime zest
• 1/4 cup dried lemon zest
• 1/4 cup ground ginger

1. Combine all the ingredients in a small bowl. Use or store. Lasts 3 weeks, refrigerated.

>>This recipe appears in Episode #203.

>> For additional recipes and more, visit www.ming.com