FIVE-SPICE CHILE TEA RUB

Associated Recipes

Tea-Rubbed Sirloin with Country Mash

Tea-Rubbed Salmon
with Steamed Scallion-Lemon Rice

Tea-Braised Lamb Stew

Guest Recipe

Chris Schlesinger's
Five Spice Chile Tea Rub Crusted Giant New Bedford Scallops

TRY IT
You can use this rub as you would any other: to season chicken, salmon, hamburger, turkey, and more.

Sprinkle the rub on vegetables before grilling them.

Use the rub to season meatloaf. Sprinkle the rub over the loaf before baking.

MING’S TIP
Besides its delicious flavor, tea is also good for you. It’s a natural anti-oxidant, believed to curb the effects of aging.

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.

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