Summary

This blend features a base of Lapsang Souchong, a smoked black tea that imparts a deep, aromatic smokiness. Complemented by the sweetness of brown sugar, the zestiness of orange, and the warmth of Vietnamese cinnamon and ginger, this rub is rounded out with the piquant kick of black pepper and the floral notes of Indian coriander. It's completely free of alliums and nightshades, making it a versatile choice for various dietary preferences.

History

The use of tea as a spice is not just a modern culinary innovation. In regions like China and Japan, tea has been an integral part of both beverage and meals for centuries. Our Asian Tea Rub taps into this traditional use of tea in cooking, transforming it with a blend of spices that enhance its natural flavors and make it suitable for a variety of dishes, from poultry to seafood. Lapsang Souchong, the star of our Asian Tea Rub, originates from the Wuyi region of China and is notable for its distinctive smoky flavor, achieved through the drying of the tea leaves over pine fires. This method imbues the leaves with a rich, deep smokiness—a trait that has captivated tea enthusiasts and culinary experimenters alike.

Why We Love It

The smokiness of the Lapsang Souchong, paired with the citrusy zest of orange and the sweet warmth of cinnamon and ginger, creates a flavor profile that is both bold and sophisticated. Whether it's rubbed on duck before roasting to achieve a crispy, flavorful skin or sprinkled on tuna steaks for a quick sear, this rub adds an intriguing dimension that's hard to resist.

The More You Know

Lapsang Souchong, the tea used in our Asian Tea Rub, was purportedly created during the Qing dynasty when the passage of armies delayed the annual drying of the tea leaves. The producers had to hasten the drying process by smoking the leaves over pine wood, leading to the creation of one of the world's first smoked teas. This happy accident not only saved the crop but also gave birth to a beloved tea variety that now stars in our unique spice blend!