A Customer favorite, this deeply flavorful rub cobines ground tea leaves with molasses and black pepper, giving this rub a formidable presence that lingers, mingling with the salt and flirting with the slight crunch of sesame seeds.
Net Wt. 3.5 oz.
As a dry rub we like to use 1 tbsp per pound of meat – usually chicken, fish or pork chops. As a wet rub combine 1 tbsp seasoning to ¼ cup of extra virgin olive oil. This rub is great for hearty meats; use on a roasted pork loin or on oven-baked ribs. Toss with sirloin and sear for a beef-and-broccoli stir fry. Rub on duck or dark-meat game birds, like quail or pheasant. Chop that duck and stuff some enchiladas; for pure fusion top them with hoisin-inspired enchilada sauce. Add it to the seasoning base for mushroom risotto. Mix into lamb burgers. Use to flavor udon noodle soup.
Hand blended with granulated molasses, sea salt, Lapsong Souchong tea, demerara sugar, sesame seeds, paprika, garlic, pepper, fennel, rosemary and marjoram.