50/50 blend of Lapsang Souchong and lemon myrtle, ground ultra fine with a bit of salt and sugar, used as a rub on a boneless/skinless chicken breast. Served with rice made with a 2-to-1 ratio of DAVIDs Sweet Ginger and Lapsang Souchong.
Tasted a LOT better than I expected. What a great dinner!!!
