Today at Chantilly Tea's retail/office location a couple joined us for a Tea Tasting Sampler on their way to Arizona Inn to celebrate their anniversary.   After choosing their flavors of tea and the teacups in which to sip, they enjoyed gluten free scones and, as their grandson states, "gluten full" scones along with a three part of our Devonshire Cream, Lime Curd, and raspberry jam.  While sampling teas and eating their scones, we had an opportunity to chat about places where we have experienced tea and cooking with tea and how to use teas in rubs.  I offered to share a recipe for creating tea rubs...so DiAne here is one recipe (though it is always fun to play with different spices and herbs in relation to the tea you select to use).  Good luck & hope you enjoy it!  

____________________________________________________________________

4 tablespoons black tea leaves

1/2 teaspoon ground ginger

1 cinnamon stick

1/2 teaspoon whole coriander seeds

1/4 teaspoon whole black peppercorns

1 tablespoon brown sugar

1/2 teaspoon salt

In an electric grinder, or with a mortar and pestle, combine and process all the ingredients until a fine powder is created.  Spread out on a plate and set aside.  Lightly oil fish or meat then dip the pieces in the rub.  Set aside the pieces for at least 15 minutes so that a crust is formed.  Cook as desired, preferably pan searing or baking in the oven until done.