Five-Spice Chile Tea Rub
Important Message for Ziplist Users
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.