Blackstrap Smoked Tea Rub combines New Orleans Granulated Black Strap Molasses with smoked black tea leaves to create sophisticated smokiness. Over the past 10 or so years chefs have also become fascinated with using a variety of smoked salts, peppers, chiles, and spices. Why not use smoked tea? Think of it less as adding “tea” and more as adding a smoky dried herb.
So why this particular tea? This brash, aromatic, strongly flavored black tea gets its character from real smoke. While most teas go through a natural drying process (i.e. laid out to air dry), Lapsang Souchong is slowly dried by wood fire. During this “campfire” process the leaves are withered over pine or sometimes cypress wood before pan-firing and rolling. The tea leaves are then expertly stored to allow them to ferment. After fermentation they are fired again. The end result is a VERY smoky flavor. When I use this in black bean soup you would swear that there is bacon in it. It’s THAT smoky! The hint of sweetness mixed with the smoke in Blackstrap Smoked Tea Rub sets this flavor on fire!
Use 1 tablespoon of rub per pound of meat. As with any rub or seasoning that you’re using the first time we always recommend starting off with a bit less as you can always more if you want additional flavor.
Hand blended from granulated molasses, sea salt, Lapsong Souchong tea, demerara sugar, sesame seeds, paprika, garlic, black pepper, fennel, rosemary and marjoram.