We’ve already talked about the spectacularly delicious tea, Lapsang Souchong Oolong. It’s smoky and makes an interesting cup of tea. But, I like to use the tea for cooking. It is just the perfect addition to this simple dry rub for meat. You can use it on other things, but it positively sings on beef…we’re talking a full-fledged aria. Lapsang Souchong is the only tea that has an almost meaty, smoky flavor nuance. I’ve talked about this before in the posting for Smoking Gun Tea Rub, so I won’t bore you with any further ramblings.
This is a simple rub, but adds a somewhat complex flavor. It offers a meaty, smokiness, that adds a real punch to anything beef, Prime Rib Perfection. Umami, if you will. It enhances the beefiness of beef, if that makes any sense. Another bonus—it’s drop-dead easy to make.
I like to grind the tea, coffee beans and peppercorns in a coffee grinder until they are almost a fine powder. I usually grind them separately so all the ingredients are uniform in size. I want this to be pretty fine, about the consistency of table salt. After grinding, I put all the ingredients in a plastic bag, close it up tightly and shake the mixture up until it’s homogeneous. This is by far the best way to mix spices and herbs into a blend. But, there’s usually some dust, so i just leave the sealed bag sit on the counter for a few minutes until it calms down. I pour it into a glass jar with a tight-fitting lid and store it away. But not too far away, because you’re going to be using the smoky loveliness all the time. Even though I’ve told you this is for meat, I do like to sprinkle a bit in vegetable soup, as well as mushroom soup. What can I say? I’m a puzzle.
Smoked Tea Rub
- 2 tablespoons Lapsang Souchong Oolong tea, finely ground
- 1 tablespoon espresso beans, finely ground
- 1 tablespoon whole mixed peppercorns, finely ground
- 2 teaspoons onion granules
- 1 1/2 teaspoons garlic granules
- 1 1/2 teaspoons sea or kosher salt
Combine all the ingredients in a food storage bag. Close tightly; shake until thoroughly combined. Let stand for a few minutes to allow the powder to settle. Pour into a glass jar with a tight-fitting lid. Store in a cool, dark place for up to 6 months.
Sprinkle on steaks or burgers before grilling or pan-frying. You may add 2 teaspoons/pound ground beef for hamburgers or meatloaf.
Smoked Tea Rub Recipe©Marcia Lahens 2017. All rights reserved.