New Orleans Granulated Black Strap Molasses combine with smoked black tea leaves to create sophisticated smokiness. Finished with sesame seeds and a light herby flavor.
If you’re serious about backyard grilling and smoking you’ve probably experimented with several different types of wood and you know that each imparts its own subtle flavor complexities to meat and vegetables. In the past 5 years home and professional chefs have also become fascinated with using a variety of smoked salts, peppers, chiles, and spices to add sophisticated flavor to their dishes as well. You might be surprised at how amazing the flavor can be when a smoked tea is added to a rub. Think of it less as adding “tea” and more as adding a 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 more smoky than woody.
Use 1 tablespoon of rub per lb 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.