Lapsang Souchong Black Tea

Loose tea has a stronger and fresher flavor and uses whole (or very large pieces of leaves) which in turn allows all the essential oils of the tea leaf to be expressed in the water. Loose tea can be re-steeped several times without losing their favor.

All “true” tea comes from the same plant, called the Camellia sinensis. Any leaf, root, fruit or flower that comes from a different plant is considered an herbal tea. “True teas” can be categorized into 5 major categories: white, green, oolong, black, pu-erh. Generally, categories are defined by how the leaf is processed, the cultivars used and how much a tea is oxidized. Black and pu-erh tea are fully oxidized, oolong tea is partially oxidized and green and white teas are unoxidized.

FIVE-SPICE CHILE TEA RUB

Recipe by Ming Tsai from Simply Ming

 

Ming says: I've always been fascinated by the use of tea in cooking. Among tea dishes, tea-smoked 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.

 

INGREDIENTS:

• 3 cups lapsang souchong tea leaves
• 0.5 cup sea salt or Kosher salt
• 0.5 cup red pepper
• 0.5 cup chipotle Chilli powder
• 0.5 cup Garlic powder not garlic salt
• 0.25 cup Cayenne pepper
• 0.5 cup dried chives or Onion
• 0.25 cup Five-spice powder

 

METHOD:

1. Combine all the ingredients in a medium bowl.
2. Use or store.
3. Lasts 3 weeks, refrigerated - Makes about 6 cups.

 

NOTES:

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.