Green Tea Salt 3 Ways

gunpowder green tea and grey sea saltThis will likely be the easiest recipe I post. A simple green tea salt you can both make and use three ways . . . or more.

I’ve been playing around with different salt and tea combinations, inspired originally by the flavored salts Jamie Oliver writes about in Jamie’s Kitchen.

What have I learned?

When it comes to flavored salts, use a recipe as a guideline. And then explore different ratios depending on your ingredients. You can get varying results depending on how strong your flavoring agent is and how flavorful and salty your salt is.

In this recipe, I use a very salty grey sea salt from France. And I use more green tea than salt, since the salt is so strong.

Make 3 Ways

I suggest three green teas to choose from for this recipe. Each will add a slightly different flavor to the salt blend.

(1) Gunpowder: This green tea from China is a strong, astringent tea. It has a grassy, mineral-y flavor. Moroccan Mint is a blend of gunpowder green tea and spearmint and also works well for a tea salt.

(2) Sencha: This Japanese green tea has a more of a vegetal aroma and subtle seaweed-like characteristics.

(3) Jasmine: This Chinese green tea is scented with jasmine flowers and has a slightly sweet and floral flavor.

If you’re not familiar with these tea profiles, brew each one and sip it before you commit to using it in a recipe. Better yet, pop a few of the dried tea leaves in your mouth to munch on and you’ll really get a sense for the flavor you’re going to end up with in a salt blend.

Use 3 Ways

pouring green tea salt over popcornI’ve also included below recipes for these three super easy dishes that will give you an excuse to try out your new green tea salt blend:

(1) Green Tea Salted Popcorn

(2) Soba Noodles Tossed with Green Tea Salt

(3) Green Tea Salt Seared Scallops

I’d love to hear how you use flavored salts, too.

Happy cooking and sipping!

Green Tea Salt 3 Ways

By Suzanne Klein, Tea Foodie

Makes about 4 tablespoons, enough to fill a spice jar


3 tablespoons loose leaf green tea (try Gunpowder, Sencha or Jasmine)

1 tablespoon coarse sea salt


For a finer salt blend, place the tea and salt in a spice grinder or mini food processor and blend until you reach desired consistency. For a coarse blend, use a large mortar and pestle to manually grind the tea and salt together. Store in a well-sealed spice green tea salt in a spice containerTips:

Remember to play around with the ratios. Add even more tea if the salt is really strong, and vice versa.


  • Add a small amount of Szechwan peppercorns to the green tea and salt mix to add an interesting woody, citrus-y flavor to the blend. Don’t add too many; you don’t want to overpower the tea flavor.
  • For a black tea salt, try using bergamot-infused Earl Grey or smoky Lapsang Souchong in place of the green tea.


Below are three quick and easy recipes for ways to use your new batch of green tea salt. Each recipe makes about 2 servings. And notice the use of coconut oil in all of these recipes. It’s my new favorite cooking oil. It’s incredibly flavorful and gives a little Asian flair to each dish. You could substitute clarified or regular butter if you don’t have a jar of coconut oil sitting new favorite: coconut oil

 (1) Green Tea Salted Popcorn

Pour 2 tablespoons of melted coconut oil over 4 cups of popped corn. Sprinkle 1 teaspoon of green tea salt over top. Toss, adjust seasoning as necessary, and tea salted popcorn

(2) Soba Noodles Tossed with Green Tea Salt

In a large skillet, melt 2 tablespoons of coconut oil over medium-high heat. When the oil is hot, add ½ lb cooked soba noodles. Cook for 2 to 3 minutes, tossing frequently, until noodles are heated through and starting to brown. Remove skillet from heat, and toss noodles with 1 teaspoon of green tea salt and ¼ teaspoon of ground white or black pepper. Serve solo, or toss in some grated carrots, minced scallions, leftover roast chicken, or anything else you need to use up from the fridge. Serve warm or at room temperature.soba noodles tossed with green tea salt

(3) Green Tea Salt Seared Scallops

Divide about 1 teaspoon of green tea salt among 4 large scallops, coating the top and bottom of each scallop with the salt blend. If desired, add a dash of ground white, black or Szechwan pepper to the scallops as well. In a medium skillet, melt 1 tablespoon of coconut oil over medium-high heat. When the oil is hot, add the seasoned scallops and cook undisturbed for about 2 minutes each side, so that each side gets a nice sear. Serve the scallops hot over a bed of either cold or quickly sautéed spinach, arugula or other hearty greens.seared scallops with green tea salt

7 Comments Add yours

  1. Laurie says:

    Sounds really good!

    1. Zanitea says:

      Thanks, Laurie!

  2. linda says:

    Wow! So creative. I love this! You never cease to amaze! Never. I might just have to try this!

    1. Tea Foodie [by Zanitea] says:

      Thanks, Linda! You should try it. It’s seriously easy. I’ve been using it on everything.

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